# What You Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1.5 lbs baby potatoes, halved
03 - 2 medium carrots, sliced into thick rounds
04 - 1 large red onion, cut into wedges
05 - 4 garlic cloves, smashed
→ Herbs & Seasonings
06 - 2 tbsp olive oil
07 - 1 tsp dried thyme
08 - 1 tsp dried rosemary
09 - 1 tsp smoked paprika
10 - 1 tsp kosher salt
11 - ½ tsp black pepper
→ Garnish
12 - Chopped fresh parsley (optional)
# How to Make It:
01 - Set oven to 400°F (200°C).
02 - In a large roasting pan, toss potatoes, carrots, onion, and garlic with 1 tablespoon olive oil, half of the thyme, rosemary, paprika, salt, and pepper to coat evenly.
03 - Pat chicken thighs dry with paper towels and rub with remaining 1 tablespoon olive oil, herbs, salt, and pepper.
04 - Nestle chicken thighs skin-side up among the prepared vegetables in the roasting pan.
05 - Cook in the oven for 50 to 55 minutes, until chicken skin is golden and crisp, and vegetables are tender.
06 - Optional: broil for 2 to 3 minutes at the end for extra crispness, monitoring closely.
07 - Allow to rest for 5 minutes before serving. Garnish with chopped parsley if desired.
