Diary of a Chef · Just Chefn Around

Sheet-Pan Chicken & Vegetables

30 minutes · 4 servings

By Diary of a Chef

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 3 carrots, cut into 2-inch chunks
• 1 red onion, cut into wedges
• 4 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme (or rosemary)
• to taste Kosher salt and black pepper
• Lemon wedges

Instructions

1. 1Arrange the pan

   Vegetables spread with space between them; crowding steams instead of roasts. Thighs on top of/among the vegetables, skin up, rubbed with remaining oil and spices — the chicken fat bastes the vegetables as it renders.

2. 2Roast

   Roast at 425°F, undisturbed (~35–40 minutes). Done when the skin is deep golden and crackling, potatoes are fork-tender with browned faces, and the pan edges carry caramelized juices. Chicken at the bone: 175°F.

3. 3Optional broil

   If the skin needs a final crisp: under the broiler, watched the entire time.

4. 4Rest and serve

   Straight from the pan, lemon squeezed over everything, pan juices spooned on top.