Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs)
  • 1 lb baby gold potatoes, quartered
  • 2 cups broccoli florets
  • 1 medium red onion, cut into wedges
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper to create a flavor paste.
  3. Add the quartered potatoes and vegetables to the bowl, tossing until evenly coated, then move them to a parchment-lined sheet pan.
  4. Add the chicken thighs to the remaining oil mixture in the bowl, ensuring the skin is thoroughly coated.
  5. Place the chicken thighs skin-side up on the pan, nesting the vegetables around them.
  6. Roast for 35–40 minutes until the chicken skin is mahogany-colored and crisp, and the chicken reaches an internal temperature of 165°F (74°C).