# What You Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (approximately 2.6 pounds)
→ Vegetables
02 - 1 pound baby potatoes, halved
03 - 10.6 ounces carrots, peeled and cut into 2-inch pieces
04 - 1 medium red onion, cut into wedges
→ Herbs and Seasonings
05 - 3 tablespoons olive oil
06 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
07 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
08 - 1 tablespoon fresh parsley, chopped, plus additional for garnish
09 - 3 garlic cloves, minced
10 - 1.5 teaspoons kosher salt
11 - 0.5 teaspoon freshly ground black pepper
12 - 0.5 teaspoon smoked paprika
→ Optional
13 - Lemon wedges for serving
# Directions:
01 - Preheat oven to 425°F.
02 - Pat chicken thighs dry with paper towels. Season both sides with 1 teaspoon salt, black pepper, and smoked paprika.
03 - In a large bowl, toss potatoes, carrots, and onion with olive oil, rosemary, thyme, parsley, garlic, and remaining 0.5 teaspoon salt until evenly coated.
04 - Spread seasoned vegetables in a single layer on a large rimmed baking sheet or roasting pan. Position chicken thighs skin-side up among the vegetables.
05 - Roast for 40 to 45 minutes until chicken skin turns golden brown, juices run clear when pierced, and vegetables are tender. Internal temperature of chicken should reach 165°F.
06 - If desired, broil for an additional 2 to 3 minutes to achieve crispier skin.
07 - Allow dish to rest for 5 minutes. Garnish with additional fresh parsley and serve with lemon wedges if desired.
