Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 lb baby Yukon Gold potatoes, halved
  • 2 large carrots, sliced into 1/2-inch rounds
  • 1 red bell pepper, cut into 1-inch strips
  • 1 red onion, cut into thick wedges
  • 6 cloves garlic, smashed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, leaves stripped
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 lemon, half sliced and half juiced

Instructions:

  1. Preheat the environment. Set your oven to 425°F and place your empty sheet pan inside for 5 minutes. Note: A preheated pan starts the searing process the second the ingredients touch the metal.
  2. Dry the protein. Pat the 1.5 lbs of chicken thighs completely dry with paper towels. Note: Moisture is the enemy of crispy skin; any water left will create steam.
  3. Prep the garden. Halve your 1 lb of Yukon Gold potatoes and slice the 2 carrots and 1 red onion. Toss them in a large bowl with the 1 inch strips of red bell pepper and 6 smashed garlic cloves.
  4. Season the base. Drizzle 1 tbsp of olive oil over the vegetables, adding half of the rosemary, thyme, salt, and pepper. Toss until every surface is shimmering.
  5. Coat the chicken. In the same bowl (or a separate plate), rub the remaining 1 tbsp of olive oil onto the chicken thighs. Sprinkle with the remaining herbs, salt, pepper, and the 1 tsp of smoked paprika.
  6. Arrange the layout. Carefully pull the hot pan from the oven and spread the vegetables in a single layer. Nestled the chicken thighs skin side up between the veggies. Ensure nothing is overlapping.
  7. Add the citrus. Place the lemon slices around the chicken and squeeze the other half of the lemon juice over the entire pan.
  8. Execute the roast. Bake for 35 minutes until the chicken skin is dark gold and crackling and the potatoes can be easily pierced with a fork.
  9. Verify the temp. Use a thermometer to ensure the thickest part of the thigh has reached 175°F. Note: Thighs are better at 175°F than the standard 165°F as it allows the connective tissue to fully break down.
  10. Rest and serve. Let the pan sit for 5 minutes before serving. This allows the juices to redistribute so they don't run out the moment you cut in.