Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Juice and zest of 1 lemon
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 pound baby potatoes, halved or quartered
  • 2 cups baby carrots or carrot sticks
  • 1 medium red onion, cut into wedges
  • 1 red bell pepper, sliced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 tablespoon fresh parsley, chopped (optional garnish)

Instructions:

  1. Preheat the oven to 425°F (220°C) and line the baking sheet with parchment paper if desired.
  2. In a small bowl, combine olive oil, minced garlic, lemon juice and zest, oregano, smoked paprika, salt, and pepper to create the marinade.
  3. Pat the chicken thighs dry with paper towels and rub the marinade all over them, getting some under the skin if possible.
  4. In a large bowl, toss the potatoes, carrots, onion, and bell pepper with olive oil, salt, and pepper until evenly coated.
  5. Place the chicken thighs skin-side up on the baking sheet and arrange the vegetables evenly around them.
  6. Roast everything in the preheated oven for about 25 minutes, or until the chicken skin is golden and crisp and the vegetables are tender.
  7. Let the dish rest for 5 minutes before serving, then garnish with fresh parsley if desired.