Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs)
  • 4 tbsp olive oil
  • 3 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1 lb baby potatoes, halved
  • 3 medium carrots, sliced into 1-inch chunks
  • 1 large red onion, cut into wedges
  • 2 cups broccoli florets

Instructions:

  1. Pat the chicken thighs completely dry using paper towels to ensure a crispy skin.
  2. In a small bowl, whisk together the smoked paprika, garlic powder, oregano, and onion powder to create the flavor rub.
  3. Coat the chicken thighs in 2 tbsp of olive oil, season with 2 tsp kosher salt and 1/2 tsp cracked black pepper, then rub the spice mixture generously over the skin and underside.
  4. Preheat the oven to 425°F (220°C).
  5. In a large bowl, combine baby potatoes, carrots, and red onion with 2 tbsp of olive oil and 1 tsp of kosher salt.
  6. Spread the vegetables in a single layer on a large rimmed baking sheet or in a 12-inch cast iron skillet, leaving space for the chicken.
  7. Nestle the seasoned chicken thighs skin-side up among the vegetables.
  8. Roast in the oven for 20 minutes until the chicken skin starts to brown.
  9. Remove the pan and scatter the broccoli florets around the chicken, then continue roasting for another 15 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender-crisp.