# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Vegetables
05 - 1.3 pounds baby potatoes, halved
06 - 2 medium carrots, peeled and cut into sticks
07 - 1 red onion, cut into wedges
08 - 4 garlic cloves, smashed
→ Marinade & Flavorings
09 - Zest and juice of 1 large lemon
10 - 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried rosemary
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
12 - 1 teaspoon paprika
13 - 2 tablespoons olive oil
→ Garnish
14 - Fresh parsley, chopped (optional)
15 - Lemon wedges (optional)
# How to Make It:
01 - Set the oven to 425°F to warm up.
02 - Mix lemon zest, lemon juice, rosemary, thyme, paprika, 2 tablespoons olive oil, salt, and pepper in a large bowl.
03 - Add chicken thighs to the marinade and toss thoroughly to coat.
04 - Place potatoes, carrots, onion, and garlic on a large rimmed baking sheet, drizzle with 1 tablespoon olive oil, and season lightly with salt and pepper; toss to combine.
05 - Nestle the marinated chicken thighs among the vegetables with skin side facing up.
06 - Cook in the oven for 40 to 45 minutes until chicken is golden and reaches an internal temperature of 165°F, and potatoes are tender.
07 - For extra crispy skin, broil for 2 to 3 minutes at the end of cooking.
08 - Let rest for 5 minutes, garnish with chopped parsley, and serve alongside lemon wedges.
