Tender chicken thighs paired with colorful roasted vegetables, baked together for an easy, flavorful dinner.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (about 2 pounds)
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon dried thyme
→ Vegetables
08 - 2 medium carrots, peeled and sliced
09 - 1 large red bell pepper, cut into chunks
10 - 1 medium red onion, cut into wedges
11 - 1 zucchini, sliced into half-moons
12 - 1 pound baby potatoes, halved
13 - 2 tablespoons olive oil
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges
# How to Make It:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - In a large mixing bowl, combine chicken thighs with 2 tablespoons olive oil, salt, pepper, smoked paprika, garlic powder, and thyme. Toss until evenly coated.
03 - In a separate bowl, toss all vegetables with 2 tablespoons olive oil, salt, and black pepper until well combined.
04 - Spread seasoned vegetables evenly across the prepared baking sheet. Arrange seasoned chicken thighs on top of the vegetables with skin side facing up.
05 - Place in preheated oven and roast for 35 to 40 minutes until chicken skin is golden brown and internal temperature reaches 165°F, with vegetables tender and caramelized.
06 - For extra crispy skin, broil for an additional 2 to 3 minutes under high heat, watching carefully to prevent burning.
07 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh chopped parsley and serve with lemon wedges.
