Peel and mince the garlic cloves finely (or press). In a medium bowl whisk together 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 1/2 tsp kosher salt, 3 tsp black pepper, and 1 tbsp honey until combined.

Marinate chicken

Pat chicken thighs dry with paper towels. Place them in a large bowl or resealable bag and pour the marinade over the chicken, rubbing it under the skin where possible and all over each piece so it is evenly coated. Marinate at room temperature for 20-30 minutes or refrigerate for 2–6 hours for deeper flavor. If refrigerating, bring to room temperature for 20 minutes before roasting.

Vegetables & Sides (Roast with Chicken)

Preheat and prepare vegetables

Preheat oven to 425°F (220°C). Meanwhile, toss the halved baby potatoes, carrot sticks, and onion wedges in 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a large bowl until well coated.

Arrange on sheet pan

Spread the vegetables in a single layer on a large rimmed baking sheet or roasting pan, leaving space in the center or one side for the chicken thighs. Tuck the rosemary or thyme sprigs among the vegetables for aromatics.

Add chicken to pan

Remove chicken from the marinade, letting excess drip off. Place chicken thighs skin-side up on the reserved space of the baking sheet, skin exposed and not touching other pieces to promote browning. Reserve any leftover marinade for glazing later (do not reuse raw marinade unless boiled).

Roast

Roast in the preheated oven for 35–45 minutes, until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C). If the chicken skin is not sufficiently browned after 35 minutes, broil on high for 2–3 minutes while watching closely to avoid burning.

Finishing

Glaze and rest

Optional: In a small saucepan, bring the reserved marinade to a boil for 1–2 minutes to kill bacteria, then stir in the melted butter and brush lightly over the chicken for a glossy finish. Remove the pan from the oven, transfer chicken and vegetables to a cutting board or serving platter, and let chicken rest for 5 minutes.

Garnish and serve

Sprinkle chopped fresh parsley over the chicken and vegetables. Serve with lemon wedges to squeeze over the chicken for brightness. Taste and adjust seasoning if needed.