Ingredients:

  • 4 large bone-in, skin-on chicken thighs
  • 2 Tbsp olive oil (for chicken)
  • 1 Tbsp smoked paprika
  • 1 tsp dried oregano or thyme
  • 1 tsp garlic powder
  • 5 tsp Kosher Salt
  • 5 tsp Black Pepper
  • 1 lb red potatoes, quartered
  • 2 large carrots, rough chop
  • 1 large shallot or small onion, quartered
  • 2 Tbsp olive oil (for vegetables)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a standard half sheet pan with parchment paper.
  2. In a small bowl, combine the smoked paprika, oregano/thyme, garlic powder, salt, and pepper to create the spice blend.
  3. Thoroughly pat the chicken thighs dry with paper towels. Rub the skin lightly with 1 tablespoon of olive oil, then generously coat the skin side with the spice mixture.
  4. In a large bowl, toss the potatoes, carrots, and shallots with the remaining 2 tablespoons of olive oil and half of the remaining seasoning blend until evenly coated.
  5. Spread the seasoned vegetables in a single layer on the prepared sheet pan. Arrange the prepared chicken thighs skin-side up among the vegetables, ensuring minimal overlap.
  6. Place the sheet pan in the preheated oven and roast for 25 minutes. The vegetables should start softening and the skin should begin to brown.
  7. Increase the oven temperature to 425°F (220°C) and continue roasting for another 10–15 minutes, or until the internal temperature of the chicken thighs reaches 175°F (80°C) for juicy meat.
  8. Remove the pan from the oven. Tent the chicken loosely with foil and allow it to rest on the pan for 5 to 10 minutes before serving with the roasted vegetables.