Ingredients
Scale
- 4 large bone-in, skin-on chicken thighs
- 3 large russet potatoes, scrubbed and cubed
- 4 large carrots, peeled and sliced into rounds
- 1 large yellow onion, cut into wedges
- 3 tablespoons vegetable oil or melted butter
- 1 tablespoon dried oregano or Italian seasoning
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Grab a large rimmed baking sheet. If you want even easier cleanup, line the sheet with parchment paper or aluminum foil. Wash all your vegetables thoroughly. Cube the potatoes into 1-inch pieces and slice the carrots into half-inch rounds to ensure they cook at the same rate as the chicken.
- In a large mixing bowl, toss the cubed potatoes, sliced carrots, and onion wedges with 2 tablespoons of oil, half the garlic powder, and a generous pinch of salt and pepper. Spread the vegetables out in a single layer on the prepared baking sheet, leaving four small spaces for the chicken thighs.
- Pat the chicken thighs dry with a paper towel; this ensures the skin gets crispy. Rub the remaining tablespoon of oil over the chicken skin. Sprinkle the oregano, the rest of the garlic powder, salt, and pepper over both sides of the chicken. Place the thighs skin-side up in the gaps you left on the baking sheet.
- Slide the baking sheet into the center rack of the oven. Roast for 35 to 40 minutes. You want the chicken to reach an internal temperature of 165°F (74°C) and the vegetables to be fork-tender with slightly browned edges. If the skin isn’t crispy enough, you can turn on the broiler for the last 2 minutes, watching closely to prevent burning.
- Remove the pan from the oven and let the chicken rest for 5 minutes. This keeps the juices inside the meat. Serve one chicken thigh per person alongside a generous helping of the roasted vegetables. Garnish with fresh parsley if you have it on hand to add a pop of color and freshness.
- Cook Time: 50 minutes