Ingredients

• 6 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1 kg)
• 1 lb (450g) baby potatoes, halved
• 2 carrots, cut into 2″ chunks
• 1 red bell pepper, sliced
• 1 zucchini or yellow squash, sliced
• 1 small red onion, cut into wedges
• 4 garlic cloves, smashed
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp paprika
• ½ tsp rosemary (crushed)
• Salt & black pepper to taste
• Optional: lemon slices or fresh parsley for garnish

Instructions

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or foil.
Pat chicken thighs dry; season generously with salt, pepper, thyme, paprika, and rosemary.
In a large bowl, toss potatoes, carrots, bell pepper, zucchini, onion, and garlic with olive oil, salt, and pepper.
Spread veggies evenly on baking sheet. Nestle chicken thighs on top, skin-side up.
Roast 35–40 minutes, flipping veggies halfway, until chicken reaches 175°F internally and skin is crispy.
Optional: Squeeze fresh lemon over top before serving. Garnish with parsley.