Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 lb baby potatoes, halved
  • 3 large carrots, peeled and sliced into 1-inch chunks
  • 1 large red onion, cut into thick wedges
  • 1 large zucchini, sliced into thick half-moons
  • 1 red bell pepper, cut into 1-inch pieces
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Use paper towels to pat every inch of the chicken skin completely dry to ensure maximum crispiness.
  3. Rub the chicken thighs with 2 tbsp of olive oil, kosher salt, and cracked black pepper; set aside.
  4. In a large mixing bowl, combine the halved baby potatoes, sliced carrots, red onion wedges, zucchini half-moons, and red bell pepper pieces.
  5. Add 3 tbsp of olive oil, minced garlic, dried rosemary, dried thyme, paprika, salt, and black pepper to the vegetables and toss until evenly coated.
  6. Spread the seasoned vegetables in a single layer across the prepared baking sheet.
  7. Nestle the seasoned chicken thighs on top of the vegetable bed.
  8. Roast in the oven at 425°F until the chicken skin is mahogany-colored and the internal temperature reaches 165°F (74°C) using a meat thermometer.
  9. Remove from the oven and let the meat rest for 10 minutes before serving to let the juices redistribute.