Roasted Chicken and Vegetables: One Pan

Ingredients

• 2.5 lbs bone-in, skin-on chicken thighs
• 1 tbsp extra virgin olive oil
• 2 tsp kosher salt
• 1 tsp cracked black pepper
• 1 tsp smoked paprika
• 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
• 3 large carrots, peeled and cut into 1-inch batons
• 1 large red onion, cut into thick wedges
• 1 head of garlic, cloves separated and peeled
• 1 lemon, halved
• 2 tbsp extra virgin olive oil
• 3 sprigs fresh rosemary
• 5 sprigs fresh thyme

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Place an empty 13x18 inch rimmed baking sheet inside the oven while it preheats to ensure a high-heat sear upon contact.

2. 2

   Pat the chicken thighs bone-dry with paper towels to ensure maximum skin crispness. Rub the chicken thoroughly with 1 tbsp olive oil, salt, pepper, and smoked paprika.

3. 3

   In a large mixing bowl, toss the potato chunks, carrot batons, onion wedges, and garlic cloves with 2 tbsp olive oil and the fresh herb sprigs until well-coated.

4. 4

   Carefully remove the preheated baking sheet from the oven. Spread the vegetable medley in a single layer.

5. 5

   Place the chicken thighs skin-side up directly on top of the vegetables and nestle the lemon halves between the pieces.

6. 6

   Roast for 45 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reaches 165°F and the vegetables are deeply caramelized.