Roasted Chicken and Vegetables

Step 1

Preheat the oven to 425ºF. Wash and cut the baby potatoes in half (or, if using larger potatoes, cut into 1-inch pieces). Wash and slice the carrots into 1-inch pieces. Peel and cut the red onion into wedges. Peel the garlic cloves and leave them whole.

Step 2

Add the olive oil, basil, rosemary, thyme, garlic powder, paprika, salt, and pepper in a bowl and stir until well combined.

Step 3

Place the prepared vegetables in a large bowl and drizzle half of the seasoning over top. Toss the vegetables until they are fully coated in oil and herbs, then transfer them to a 9x13-inch or larger casserole dish.

Step 4

Place the chicken thighs into the same bowl and pour the remaining oil and herbs over top. Toss until the chicken is fully coated, then nestle the chicken down into the vegetables in the casserole dish, making sure the chicken is not covered with vegetables.

Step 5

Roast the chicken and vegetables in the preheated 425ºF oven for 40 minutes, then remove the casserole dish and carefully stir the vegetables. Spoon some of the liquid from the bottom of the dish over the chicken, then return the dish to the oven and roast for an additional 20 minutes or until the chicken skin is golden brown and crispy and the vegetables are browned and caramelized. Serve hot.