# What You Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.5 lbs)
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 12 oz carrots, peeled and cut into 1.5 inch pieces
04 - 1 medium red onion, cut into wedges
05 - 4 garlic cloves, smashed
→ Herbs & Seasoning
06 - 3 tbsp olive oil
07 - 1 tsp salt
08 - 1/2 tsp freshly ground black pepper
09 - 1 tsp dried thyme
10 - 1 tsp dried rosemary
11 - 1 tsp dried oregano
12 - 1/2 tsp smoked paprika
13 - Zest of 1 lemon
14 - 2 tbsp fresh parsley, chopped
# How to Make:
01 - Preheat oven to 425°F. Line a large baking tray with parchment paper or lightly grease it.
02 - In a large bowl, combine potatoes, carrots, onion, and garlic. Toss with half the olive oil, half the salt and pepper, and half of the dried herbs. Spread vegetables evenly on the prepared tray.
03 - Pat chicken thighs dry with paper towels. Rub with remaining olive oil, salt, pepper, dried herbs, smoked paprika, and lemon zest.
04 - Nestle seasoned chicken thighs skin-side up among the vegetables on the tray.
05 - Roast in preheated oven for 40-45 minutes until chicken skin is golden and crisp and internal temperature reaches 165°F. Stir vegetables once halfway through for even browning.
06 - Remove from oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.
