Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp dried Italian seasoning
  • 1 tsp smoked paprika
  • 1 lb baby potatoes, halved
  • 3 large carrots, sliced into 1-inch chunks
  • 1 small red onion, wedged
  • 4 cloves garlic, smashed
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure a crisp crust.
  2. In a large bowl, toss the chicken thighs and vegetables with olive oil, salt, pepper, Italian seasoning, and smoked paprika until evenly coated.
  3. Spread the vegetables in a single layer across a rimmed baking sheet or oven-safe cast iron skillet.
  4. Nestle the chicken thighs skin-side up on top of the vegetables, ensuring the pieces are not touching to allow for proper airflow.
  5. Roast in a preheated 425°F (218°C) oven for 25–30 minutes until the skin is deep golden brown and potatoes have charred edges.
  6. Remove from the oven, immediately drizzle with fresh lemon juice, and let the meat rest for 5 minutes before serving.