Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 3 cups fresh broccoli florets
  • 1 cup carrots, sliced into thick coins
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp dried Italian seasoning
  • 1 tsp smoked paprika

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, toss the halved baby potatoes, sliced carrots, and broccoli florets with half of the olive oil and half of the salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  3. Spread the seasoned vegetables in a single layer on a large rimmed baking sheet, leaving space for the chicken.
  4. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
  5. Rub the remaining olive oil and seasonings directly onto the skin and underneath the chicken thighs.
  6. Nestle the chicken thighs among the vegetables on the baking sheet, skin-side up.
  7. Roast in the oven for 25-30 minutes until the skin is mahogany brown and the potatoes are golden.
  8. Remove the pan from the oven and transfer the chicken to a plate to rest for 5 minutes before serving.