Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs)
  • 1 tbsp Kosher salt
  • 1 tsp Cracked black pepper
  • 1 lb Baby Yukon Gold potatoes, halved
  • 3 large carrots, peeled and sliced into 1/2-inch rounds
  • 1 large red onion, cut into 1-inch wedges
  • 4 garlic cloves, smashed
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 lemon, half sliced into rounds and half reserved for juicing

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs bone-dry with paper towels to ensure crispy skin. Season the chicken liberally with salt and pepper on both sides and let sit at room temperature.
  2. In a large mixing bowl, toss the halved potatoes, sliced carrots, and red onion wedges with 2 tbsp of the olive oil, the remaining salt, pepper, oregano, and smoked paprika until evenly coated.
  3. Spread the vegetable mixture onto a large rimmed baking sheet in a single layer, creating small spaces for the chicken pieces.
  4. Place the chicken thighs skin-side up on the pan, ensuring they are not touching the vegetables too closely to allow for airflow. Tuck lemon slices between the chicken pieces and 4 smashed garlic cloves.
  5. Roast for 20 minutes until the chicken skin begins to turn opaque and the fat starts bubbling.
  6. Carefully pull the pan out and use a spatula to toss the vegetables, ensuring they get coated in the rendering chicken fat. Do not flip the chicken.
  7. Return the pan to the oven and roast for another 15 minutes until the chicken reaches 165°F (74°C) and the potatoes are fork tender.
  8. Squeeze the reserved lemon juice over the entire pan while it’s still hot and sizzling. Let the meat rest on the pan for 5 minutes before serving to let the juices redistribute.