Ingredients
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4 bone-in, skin-on chicken thighs (or breasts)
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1 pound baby potatoes, halved
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2 cups carrots, sliced into thick rounds
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1 red onion, cut into wedges
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2 tablespoons olive oil
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1 tablespoon lemon juice
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4 cloves garlic, minced
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2 teaspoons dried Italian herbs (or a mix of rosemary, thyme, and oregano)
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1 teaspoon paprika
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Salt and black pepper, to taste
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Optional: fresh parsley or thyme for garnish
Instructions
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Preheat the Oven:
Preheat oven to 425°F (220°C). Lightly grease a large baking sheet or roasting pan. -
Prepare the Veggies:
In a large bowl, toss potatoes, carrots, and onion with 1 tablespoon olive oil, 1 teaspoon herbs, and a pinch of salt and pepper. Spread evenly on the baking sheet. -
Season the Chicken:
Pat chicken dry with paper towels. In a small bowl, mix remaining olive oil, lemon juice, garlic, paprika, remaining herbs, salt, and pepper.
Rub the mixture all over the chicken pieces, including under the skin if possible. -
Assemble:
Nestle the chicken pieces among the vegetables on the baking sheet. Make sure everything is in a single layer for even roasting. -
Roast:
Bake for 40–45 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
Stir veggies halfway through for even browning. -
Serve:
Remove from oven and let rest for 5 minutes. Garnish with fresh herbs if desired and serve hot.