Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 lb baby potatoes, halved
  • 3 large carrots, chopped into 1-inch chunks
  • 1 tbsp olive oil
  • 1/2 tsp dried thyme

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels to remove surface moisture.
  2. In a small bowl, combine 2 tbsp olive oil, kosher salt, cracked black pepper, garlic powder, and smoked paprika. Rub the mixture thoroughly under and over the skin of the chicken.
  3. If preparing the roasted base, toss halved baby potatoes and chopped carrots with 1 tbsp olive oil and dried thyme on a baking sheet, then place the chicken skin-side up on top of the vegetables.
  4. Roast at 425°F (218°C) until the skin is deep mahogany brown and the thickest part of the thigh registers 165°F (74°C) on a digital meat thermometer.
  5. Remove from the oven and let the meat rest for 10 minutes before serving to redistribute juices.