Ingredients:
- 2 lb Small Yukon Gold Potatoes, quartered
- 1 lb Carrots, peeled and cut into 1-inch chunks
- 1 large Red Onion, cut into thick wedges
- 1 tbsp Fresh Rosemary, finely chopped
- 4 Bone-in, Skin-on Chicken Thighs (approx. 6 oz each)
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsp Dried Oregano
- 1 tsp Dried Thyme
- 1 Large Lemon, zest and juice separated
- 4 cloves Garlic, minced
- 5 tsp Kosher Salt
- 1/2 tsp Freshly Ground Black Pepper
- 1/4 cup Chicken Stock (or water)
- 2 tbsp Fresh Parsley, roughly chopped (for garnish)
Instructions:
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the potatoes, carrots, red onion, and chopped rosemary. Drizzle with 1 tablespoon of olive oil, 1 teaspoon of salt, and a pinch of pepper. Toss until thoroughly coated. Spread the seasoned vegetables onto one side of the prepared sheet pan in a single layer.
- In the same bowl (no need to wash), whisk together the remaining olive oil, dried oregano, dried thyme, lemon zest, lemon juice, minced garlic, and the remaining 1/2 teaspoon of salt and pepper to create the marinade.
- Add the chicken thighs to the bowl and use tongs to coat the chicken completely in the herb mixture, rubbing some seasoning under the skin.
- Arrange the seasoned chicken thighs skin-side up on the other side of the sheet pan, next to the vegetables. Ensure the chicken and vegetables are not overly crowded.
- Roast for 30 minutes. The potatoes should start to turn golden brown and the chicken skin should be nicely colored.
- Carefully remove the pan. Pour the 1/4 cup of chicken stock or water directly onto the pan, aiming for the areas beneath the chicken and veggies.
- Return the pan to the oven for another 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Remove the pan from the oven. Allow the chicken to rest on the pan for 5 minutes. Sprinkle generously with fresh parsley and serve.