Baked Chicken Recipe

Prep and marinate

Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels. Mince the garlic. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, dried oregano, 1.5 tsp kosher salt and 1/2 tsp black pepper. Rub the marinade all over the chicken thighs, including under the skin where possible. Let rest at room temperature for 20 minutes, or refrigerate for up to 2 hours for deeper flavor (if refrigerated, bring to room temperature 20–30 minutes before baking).

Arrange for baking

Place the marinated thighs skin-side up in a single layer on a rimmed baking sheet or in a roasting pan large enough that they are not touching. If using skinless chicken, reduce cooking time slightly and watch for dryness.

If roasting vegetables, toss the prepared potatoes, carrots and red onion with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread them in a single layer around the chicken on the same pan, leaving space so air circulates. Tuck thyme or rosemary sprigs among the vegetables if using.

Place the pan in the preheated oven. Roast at 425°F (220°C) for 35–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part (avoid touching bone) and the skin is golden and crisp. Vegetables should be tender and browned at the edges. If vegetables are done before chicken, remove them and continue cooking the chicken.

When chicken reaches temperature, remove the pan from the oven. Brush the chicken lightly with 1 tbs melted butter to add gloss and flavor. Let rest for 5–10 minutes so juices redistribute.

Sprinkle chopped parsley over the chicken and vegetables. Serve with lemon wedges to squeeze over the chicken.