Chicken Recipe

Prepare garlic and herbs

Peel and finely mince or grate the garlic cloves. Finely chop the fresh rosemary; if you prefer, strip the leaves and chop into small pieces.

Make the marinade

In a large bowl combine 3 tbs olive oil, 2 tbsp lemon juice, minced garlic, chopped rosemary, 1 tsp smoked paprika, 1 tsp dried oregano, 1.5 tsp salt, and 1 tsp black pepper. Whisk until blended.

Marinate the chicken

Pat the 6 chicken thighs dry with paper towels. Add the thighs to the bowl and rub the marinade under the skin and over the skin so each piece is well coated. Cover and refrigerate for at least 30 minutes, up to 6 hours (longer for more flavor). If short on time, let sit 15 minutes at room temperature while oven heats.

Bring to room temperature

Remove marinated chicken from refrigerator 20 minutes before cooking so it comes closer to room temperature; this helps even cooking.

Prepare vegetables

Preheat oven to 425°F (220°C). In a large bowl combine halved baby potatoes (600 g), 3 carrots (cut into 2-inch pieces), and 1 red onion (wedged). Add 2 tbsp olive oil, 1 tsp dried thyme, 3/4 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly.

Arrange in pan

Spread the vegetables in a single layer on a large rimmed baking sheet or shallow roasting pan, leaving space for the chicken pieces. Push vegetables toward the edges if needed to make room for chicken in the center or place them on a separate sheet.

Arrange chicken on pan

Place the marinated chicken thighs skin-side up on the baking sheet or roasting pan alongside/above the vegetables with some space between pieces for air circulation. Spoon any remaining marinade over the chicken.

Roast

Roast in the preheated 425°F (220°C) oven for 35–40 minutes, or until the internal temperature at the thickest part of the thigh reaches 175°F (79°C) and skin is golden and crisp. If vegetables are cooking faster, remove them when tender and continue roasting the chicken until done.

Optional broil for crispness

If the chicken skin is not crisp enough, set the oven to broil on high for 2–3 minutes, watching carefully to avoid burning, until desired crispness is reached.

Rest the chicken

Remove the pan from the oven and transfer chicken to a cutting board or platter. Tent loosely with foil and let rest 5–8 minutes to allow juices to redistribute.

Finish and serve

Sprinkle 2 tbsp chopped fresh parsley over the chicken and vegetables. Serve with lemon wedges; squeeze lemon over chicken just before eating for brightness.