Crispy Baked Chicken Thighs with Roasted Vegetables

Name: Crispy Baked Chicken Thighs with Roasted Vegetables
Cook time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 20 ml olive oil divided; 4 g fine salt divided; 1 g black pepper divided; 6 g garlic finely minced; 450 g Yukon Gold potatoes cut into 2.5 cm chunks; 250 g carrots cut into 2 cm chunks; 180 g yellow onion cut into 2 cm wedges; 250 g Brussels sprouts trimmed and halved; 10 ml olive oil divided; 6 g garlic finely minced; 2 g smoked paprika; 2 g dried thyme; 6 g fine salt divided; 1 g black pepper divided; 4 pieces bone-in, skin-on chicken thighs patted dry; 6 g fresh parsley chopped; 1 piece lemon cut into wedges

An American-inspired side built around bone-in chicken thighs and a sheet-pan mix of vegetables. The chicken is seasoned with garlic, paprika, thyme, and black pepper, then baked until the skin is crisp and the vegetables are tender with browned edges.

By Julienne

Crispy Baked Chicken Thighs with Roasted Vegetables

Cook time: 40 minutes

Servings: 4

Ingredients

20 ml olive oil divided
4 g fine salt divided
1 g black pepper divided
6 g garlic finely minced
450 g Yukon Gold potatoes cut into 2.5 cm chunks
250 g carrots cut into 2 cm chunks
180 g yellow onion cut into 2 cm wedges
250 g Brussels sprouts trimmed and halved
10 ml olive oil divided
6 g garlic finely minced
2 g smoked paprika
2 g dried thyme
6 g fine salt divided
1 g black pepper divided
4 pieces bone-in, skin-on chicken thighs patted dry
6 g fresh parsley chopped
1 piece lemon cut into wedges

Instructions

Heat the oven to 220 C. Set a large rimmed baking sheet on the counter. In a large bowl, combine the potatoes, carrots, onion, and Brussels sprouts with 20 ml olive oil, 4 g salt, 1 g black pepper, and 6 g garlic. Vegetables are evenly coated but not soggy.
In the small bowl, mix the chicken thighs with the remaining 10 ml olive oil, remaining 6 g garlic, paprika, thyme, 6 g salt, and 1 g black pepper. Lift the skin if possible and rub some seasoning underneath, then place the thighs skin-side up among the vegetables on the baking sheet. Chicken is evenly seasoned and arranged in a single layer.
Roast for 25 minutes, then stir the vegetables and turn any pieces that are browning unevenly. Continue roasting for 15 to 20 minutes more, until the chicken skin is crisp and the thickest thigh reaches 74 C at the bone and the vegetables are tender with browned edges. Chicken registers 74 C and juices run clear; vegetables are browned and fork-tender.
Rest the chicken and vegetables on the pan for 5 minutes. Finish with parsley and lemon wedges. Serve warm. The surface is set, the chicken is juicy, and the lemon brightens the finished dish.