Pat the thighs and drumsticks dry with paper towels. Using a sharp knife, make 2 shallow slashes through the skin of each piece (do not cut to the bone). This helps the marinade penetrate and skin crisp.

Marinate

In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, brown sugar, 1.5 tsp kosher salt, 1 tsp black pepper and 1 tsp hot sauce (optional). Whisk until smooth. Coat all chicken pieces thoroughly with the marinade. Cover and refrigerate for at least 1 hour, ideally 3–6 hours. If short on time, let sit 20–30 minutes at room temperature.

Roast Vegetables & Tray

Preheat oven and prepare vegetables

Preheat oven to 425°F (220°C). In a large bowl toss the baby potatoes, carrots and red onion with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and 1 tsp chopped rosemary (or thyme) until evenly 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 for the chicken. If using a smaller pan, use two pans to avoid crowding (crowding steams rather than roasts).

Add chicken to tray

Place the marinated thighs and drumsticks skin-side up on the tray among the vegetables but not touching too closely to allow air circulation. Reserve any leftover marinade; do not pour raw marinade over cooked chicken later.

Roast

Roast in the preheated oven for 35–45 minutes, rotating the pan halfway through. Roast until the vegetables are tender and caramelized at the edges and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). If skin hasn't crisped to your liking, broil for 2–4 minutes watching closely.

Finishing / Garnish

Rest and baste

Remove tray from oven. If using, brush the chicken and vegetables lightly with 1 tbs melted butter for extra gloss and flavor. Let the chicken rest for 5–7 minutes so juices redistribute.

Serve

Sprinkle chopped parsley over the chicken and vegetables. Serve the double leg & thigh plate with lemon wedges alongside for squeezing over. Ensure each serving includes two pieces of chicken (one thigh + one drumstick) and a portion of roasted vegetables.