Chicken thighs and vegetables in the oven

Equipment

• Baking sheet or large roasting pan
• Mixing bowl
• Tongs or spatula

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet or roasting pan with parchment paper for easy cleanup.
2. Prepare the Vegetables: In a large bowl, toss the baby potatoes, bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, half the minced garlic, salt, pepper, and 1 tablespoon of the rosemary or thyme. Spread the vegetables evenly on the baking sheet.
3. Season the Chicken: Pat the chicken thighs dry with paper towels. Rub them with the remaining olive oil, then season with salt, pepper, smoked paprika (if using), and the remaining rosemary or thyme.
4. Arrange on the Pan: Place the chicken thighs on top of the vegetables, skin-side up, ensuring the vegetables are spread around them in a single layer.
5. Bake: Place the pan in the oven and bake for 35-45 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C). The vegetables should be tender and slightly caramelized.
6. Broil (Optional): For extra crispy skin, broil the chicken thighs for an additional 2-3 minutes.
7. Serve: Garnish with fresh herbs if desired and serve warm.