Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 3 cups carrots, peeled and chopped into 2-inch chunks
  • 1 large yellow onion, cut into wedges
  • 2 tbsp olive oil
  • 3 tbsp melted unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ tsp smoked paprika

Instructions:

  1. Preheat the oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
  2. In a large bowl, toss the halved baby potatoes, chopped carrots, and onion wedges with 2 tablespoons of olive oil and a pinch of salt and pepper.
  3. Spread the seasoned vegetables across a large rimmed baking sheet, leaving space for the chicken.
  4. In a small bowl, whisk together melted butter, minced garlic, rosemary, thyme, salt, pepper, and smoked paprika.
  5. Brush the herb-garlic mixture generously over the chicken thighs, ensuring some is applied under the skin.
  6. Nestle the chicken thighs skin-side up among the vegetables on the baking sheet.
  7. Roast for 35–45 minutes until the skin is deep mahogany-colored and the internal temperature of the chicken reaches 165°F–175°F (74°C–80°C).
  8. Remove the pan from the oven and let the meat rest for 5–10 minutes to allow juices to redistribute before serving.