Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1.5 lbs Yukon Gold or Red potatoes, cut into 1-inch cubes
  • 1 cup baby carrots
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1/2 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Use paper towels to pat the chicken thighs completely dry to ensure the skin becomes crispy during roasting.
  2. In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, dried rosemary, smoked paprika, kosher salt, and black pepper.
  3. Add the cubed potatoes and baby carrots to the bowl. Toss thoroughly to coat, then spread them out in a single layer on a large rimmed baking sheet.
  4. Place the chicken thighs in the remaining marinade, ensuring they are well-coated on all sides. Nestle the chicken pieces skin-side up among the vegetables on the baking sheet.
  5. Roast in the center rack of the oven for 35–40 minutes. The chicken is done when the skin is deep golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove from the oven and let the dish rest for 5 minutes. This allows the juices to redistribute for maximum succulence before serving.