# What You'll 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 tablespoons olive oil
07 - 1 teaspoon salt
08 - 0.5 teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon dried oregano
12 - 0.5 teaspoon smoked paprika
13 - Zest of 1 lemon
14 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Preheat the oven to 425°F. Line a large baking tray with parchment paper or lightly grease it.
02 - In a large bowl, toss the potatoes, carrots, onion, and garlic with half the olive oil, half the salt and pepper, and half of the dried herbs. Spread the vegetables evenly on the tray.
03 - Pat the chicken thighs dry with paper towels. Rub them with the remaining olive oil, salt, pepper, dried herbs, smoked paprika, and lemon zest.
04 - Nestle the chicken thighs skin-side up among the vegetables on the tray.
05 - Roast in the oven for 40 to 45 minutes, or until the chicken skin is golden and crisp and the internal temperature reaches 165°F. Stir the vegetables once halfway through for even browning.
06 - Remove from the oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.
