Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 lb (450g) baby potatoes, halved
  • 3 large (300g) carrots, peeled and cut into 2-inch chunks
  • 1 cup (150g) Brussels sprouts, halved
  • 1 large (150g) red onion, cut into thick wedges
  • 3 tbsp (45ml) extra virgin olive oil
  • 4 cloves (20g) garlic, minced
  • 1 tbsp (6g) fresh rosemary, finely chopped
  • 1 tbsp (6g) fresh thyme leaves
  • 1 tsp (2g) smoked paprika

Instructions:

  1. In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, and smoked paprika. Pat the chicken thighs dry with a paper towel to ensure crispy skin.
  2. Toss the halved potatoes, carrots, Brussels sprouts, and onion wedges in a large bowl with half of the garlic-herb rub. Arrange the vegetables in a single layer on a large rimmed baking sheet.
  3. Season the chicken thighs with salt and pepper, then brush the remaining garlic-herb rub generously over the skin. Nestle the chicken thighs among the vegetables, skin-side up.
  4. Roast in a preheated 425°F (218°C) oven for 35–45 minutes until the chicken skin is mahogany-colored and the potatoes are golden-brown.