Ingredients:

  • 4 large bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon black pepper (5 g)
  • 1 teaspoon garlic powder (4 g)
  • 1 teaspoon smoked paprika (3 g)
  • 1 teaspoon dried thyme (3 g)
  • 2 cups baby potatoes, halved (about 300 g)
  • 1 cup carrots, sliced (about 120 g)
  • 1 bell pepper, chopped (about 150 g)
  • 1 large zucchini, sliced (about 200 g)
  • 1 red onion, quartered
  • Fresh parsley, chopped (for serving)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine olive oil, salt, pepper, garlic powder, smoked paprika, and thyme. Add chicken thighs and coat well; let it sit.
  3. In the same bowl, add halved baby potatoes, sliced carrots, chopped bell pepper, zucchini, and onion. Drizzle with additional olive oil, season, and toss.
  4. Line a baking sheet with parchment paper. Place marinated chicken thighs skin-side up in the center and arrange the veggies around them.
  5. Bake in the preheated oven for 35-45 minutes. Check chicken doneness (internal temp should reach 165°F / 74°C) and ensure veggies are tender.
  6. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.