Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 3 tbsp olive oil
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb baby potatoes, halved
  • 1 lb asparagus, woody ends trimmed
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.
  2. Use paper towels to pat the chicken skin completely dry to ensure a crispy crust.
  3. In a large bowl, toss the chicken thighs with 3 tbsp olive oil, garlic powder, smoked paprika, kosher salt, and black pepper until well-coated.
  4. Place the seasoned chicken on the prepared baking sheet, skin-side up.
  5. In a separate bowl, toss the halved baby potatoes and trimmed asparagus with 2 tbsp olive oil, dried oregano, and salt.
  6. Arrange the vegetables around the chicken on the pan, ensuring they are not overcrowded to prevent steaming.
  7. Roast in the center rack of the oven for 30–35 minutes.
  8. Verify the chicken is cooked using an instant-read thermometer; the thickest part of the thigh should reach an internal temperature of 165°F (74°C).