Ingredients:
6 bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
2 carrots, sliced
4 cloves garlic, minced
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp paprika
Salt and pepper to taste
Fresh rosemary sprigs for garnish
Directions:
Preheat the oven: Preheat your oven to 400°F (200°C).
Prepare the chicken and vegetables: In a large bowl, toss the chicken thighs, baby potatoes, and carrots with olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper until evenly coated.
Roast the chicken: Arrange the chicken thighs, skin side up, along with the potatoes and carrots on a baking sheet or in a large roasting pan. Roast in the preheated oven for 40-45 minutes, or until the chicken is crispy and golden brown, and the internal temperature reaches 165°F (75°C).
Broil for extra crispiness: For an extra crispy skin, broil the chicken for an additional 2-3 minutes, keeping a close eye to avoid burning.
Serve: Garnish with fresh rosemary sprigs and serve hot with the roasted vegetables.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 420 kcal per serving
