Juicy roasted chicken thighs with caramelized carrots, potatoes, and peppers for a simple, flavorful meal.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon dried thyme
→ Vegetables
07 - 2 medium carrots, peeled and cut into 1-inch pieces
08 - 2 medium Yukon Gold potatoes, cut into 1-inch chunks
09 - 1 red bell pepper, cut into 1-inch pieces
10 - 1 red onion, cut into wedges
11 - 2 cloves garlic, minced
12 - 1 tablespoon olive oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - 1 teaspoon dried Italian herbs or herbes de Provence
→ Garnish
16 - 2 tablespoons fresh parsley, chopped (optional)
17 - Lemon wedges (optional)
# How-To Steps:
01 - Set the oven temperature to 425°F.
02 - Pat chicken thighs dry with paper towels. Toss with 1 tablespoon olive oil, kosher salt, black pepper, smoked paprika, and dried thyme in a large bowl.
03 - Combine carrots, potatoes, bell pepper, onion, and minced garlic with 1 tablespoon olive oil, salt, black pepper, and Italian herbs in a separate bowl. Toss to coat evenly.
04 - Spread vegetables evenly on a large rimmed baking sheet or roasting pan. Nestle the seasoned chicken thighs skin-side up among the vegetables.
05 - Roast for 40 to 45 minutes or until chicken skin is golden and crispy and juices run clear (internal temperature 165°F). Stir vegetables halfway through cooking to promote even caramelization.
06 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges if desired.
