Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 large carrots, peeled and cut into 1-inch chunks (approx. 8 oz / 225g)
  • 1 lb baby potatoes, halved
  • 1 medium yellow onion, cut into thick wedges (approx. 6 oz / 170g)
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 4 cloves garlic, smashed (approx. 20g)
  • 1 tbsp melted butter
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat chicken thighs bone-dry with paper towels. Rub with 1 tbsp olive oil, salt, and pepper.
  3. In a large mixing bowl, combine halved potatoes, carrot chunks, and onion wedges. Drizzle with 2 tbsp olive oil and sprinkle with dried rosemary and a pinch of salt; toss until coated.
  4. Spread the seasoned vegetables evenly across the prepared baking sheet.
  5. Nestle the chicken thighs on top of the vegetables, skin-side up, and scatter the smashed garlic cloves in the remaining gaps.
  6. Roast in the oven for 45 minutes, or until the chicken skin is golden brown and the internal temperature reaches 165°F (74°C).
  7. Remove from oven and drizzle with melted butter and chopped fresh parsley before serving.