Chicken Recipe

Prepare garlic and marinade

Peel and finely mince or grate the garlic cloves. In a medium bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp ground black pepper, 1.5 tsp kosher salt and 1 tsp honey. Whisk until emulsified.

Marinate chicken

Pat the 6 chicken thighs dry with paper towels. Place them in a large bowl or a resealable bag and pour the marinade over the chicken. Rub the marinade under the skin and all over the exterior so each piece is well coated. Marinate at room temperature for 20–30 minutes or refrigerate for up to 4 hours. If refrigerating, take chicken out 20–30 minutes before cooking to come closer to room temperature.

Prep vegetables

Preheat the oven to 200°C (400°F). While the chicken marinates, peel and slice the onion into wedges, peel and cut the carrots into 2–3 cm (1 inch) pieces, and halve any large baby potatoes so they are roughly uniform. Place the vegetables in a roasting pan or large ovenproof skillet. Add 1 tbs olive oil, 1 tsp chopped fresh or dried rosemary, 0.5 tsp salt and 0.5 tsp black pepper. Toss to coat and spread in an even layer.

Arrange chicken over vegetables

Nestle the marinated chicken thighs skin-side up on top of the vegetable bed, spacing them so air can circulate and the skin crisps. Spoon any remaining marinade over the chicken.

Roast

Place the roasting pan in the preheated oven and roast for 35–45 minutes, until the internal temperature of the thickest part of a thigh reaches 74°C (165°F) and the skin is golden and crisp. If using a thermometer, check at 30 minutes to avoid overcooking; smaller thighs may finish sooner. If the skin is browning too quickly, loosely tent with foil for the remaining time.

Rest & garnish

Remove the pan from the oven and let the chicken rest 5–10 minutes; this helps the juices redistribute. Sprinkle 2 tbs chopped fresh parsley over the chicken and vegetables. Serve with lemon wedges to squeeze over the chicken at the table.