Baked Chicken Recipe

Prepare marinade

Peel and mince the garlic. In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp salt and 1/2 tsp black pepper until emulsified.

Marinate chicken

Pat the 6 chicken thighs dry with paper towels. Place them in a large bowl or zip-top bag and pour the marinade over the chicken. Rub the marinade under and over the skin so the seasoning reaches the meat. Marinate at room temperature for 20–30 minutes or refrigerate for up to 4 hours. If refrigerating, bring to room temperature for 20 minutes before baking.

Prepare vegetables

Preheat the oven to 425°F (220°C). While the chicken marinates, peel and cut the onion into wedges, peel and cut the carrots into 2-inch pieces, and halve the baby potatoes if large. In a large bowl toss the onion, carrots and potatoes with 1 tbs olive oil and a pinch (about 1/4 tsp) of salt and pepper.

Arrange in pan

Spread the vegetables in an even layer in a 9x13-inch (or similarly sized) roasting pan or baking dish. Tuck 2 sprigs of rosemary or thyme among the vegetables. If using, slice the lemon in half and tuck halves cut-side down among the veg for extra flavor.

Roast chicken and vegetables

Place the marinated chicken thighs skin-side up on top of the bed of vegetables, spacing them evenly so air can circulate. Pour any leftover marinade over the chicken and vegetables. Roast in the preheated 425°F (220°C) oven for 35–45 minutes, until the chicken skin is golden and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Vegetables should be tender and caramelized at the edges. If the skin is browning too quickly, tent loosely with foil for the last 5–10 minutes.

Rest and finish

Remove the pan from the oven and transfer the chicken to a plate. Let the chicken rest 5 minutes. While resting, spoon about 2 tbs of the pan juices (or reserved marinade warmed briefly) over the vegetables to glaze them.

Garnish and serve

Sprinkle 2 tbs chopped fresh parsley over the chicken and vegetables. Serve the chicken thighs hot with the roasted vegetables and lemon wedges if used.