# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (about 2 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon dried thyme
→ Vegetables
08 - 2 medium carrots, peeled and sliced
09 - 1 large red bell pepper, cut into chunks
10 - 1 medium red onion, cut into wedges
11 - 1 zucchini, sliced into half-moons
12 - 1 pound baby potatoes, halved
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Optional Garnish
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges
# Directions:
01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a large bowl, combine chicken thighs with 2 tablespoons olive oil, salt, pepper, smoked paprika, garlic powder, and thyme. Toss until evenly coated.
03 - In a separate bowl, toss all vegetables with 2 tablespoons olive oil, salt, and pepper.
04 - Spread the vegetables evenly on the prepared baking sheet. Nestle the seasoned chicken thighs on top of the vegetables, skin side up.
05 - Roast for 35 to 40 minutes, or until the chicken is golden and cooked through with an internal temperature of 165°F and vegetables are tender.
06 - If desired, broil for an additional 2 to 3 minutes for crispier skin.
07 - Remove from the oven and rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.
