Ingredients
Units
Scale
- 6 to 8 bone-in skin-on chicken thighs
- 1 lb baby potatoes
- 2 cups carrots, chopped
- 1 large red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, cut into wedges (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Line a large sheet pan with foil or parchment paper.
- Pat the chicken thighs dry with paper towels.
- Mix olive oil, garlic powder, paprika, Italian seasoning, salt, pepper, and lemon zest in a small bowl.
- Rub the seasoning all over the chicken, including under the skin.
- Toss the veggies with olive oil, salt, and pepper, then spread them around the chicken on the pan.
- Roast for about 35 to 45 minutes until the thickest part of the chicken reaches 165°F (74°C).
- Broil for 1 to 3 minutes at the end for extra browning, if desired.
Notes
Let the chicken and veggies cool before storing. Best reheated in an oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg