Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 6 oz / 170g each)
  • 1 lb (450g) baby potatoes, halved
  • 1 lb (450g) carrots, peeled and sliced into 1-inch chunks
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 4 tbsp (57g) unsalted butter, softened
  • 4 cloves (20g) garlic, minced
  • 2 tbsp (8g) fresh parsley, finely chopped
  • ½ tsp (3g) paprika

Instructions:

  1. Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the halved potatoes and sliced carrots with olive oil, salt, and pepper, then spread them across a large rimmed sheet pan, leaving four spaces for the chicken.
  2. In a small bowl, mash together the softened butter, minced garlic, chopped parsley, and paprika until a smooth paste forms.
  3. Pat the chicken thighs dry with a paper towel and rub the garlic butter generously under the skin and over the top of each thigh.
  4. Place the chicken thighs in the gaps between the vegetables and roast for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is mahogany-brown.
  5. Remove the pan from the oven and let the chicken rest for 5–10 minutes before serving.