Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • 3 tablespoons olive oil (45ml)
  • 4 cloves garlic, minced
  • 2 teaspoons dried thyme (5g)
  • 2 teaspoons dried rosemary (5g)
  • 1 teaspoon paprika (2g)
  • Salt and pepper, to taste
  • 2 cups baby potatoes, halved (about 300g)
  • 1 cup carrots, chopped (about 150g)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the Oven: Set your oven to 400°F (200°C).
  2. Prep the Chicken: Pat the chicken thighs dry with a paper towel.
  3. Make the Marinade: In a mixing bowl, combine olive oil, minced garlic, thyme, rosemary, paprika, salt, and pepper.
  4. Marinate the Chicken: Coat each chicken thigh in the herb mixture, letting it sit for about 10 minutes.
  5. Prep the Vegetables (If using): Toss baby potatoes and carrots in leftover marinade, then spread around the chicken on the baking tray.
  6. Bake the Chicken: Place the chicken in the preheated oven for approximately 45-60 minutes, until the skin is crispy.
  7. Rest the Chicken: Remove from oven and let rest for 5-10 minutes before serving.
  8. Garnish and Serve: Sprinkle with fresh parsley and serve warm.