Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried rosemary
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 lb baby potatoes, halved
  • 3 large carrots, sliced into 1-inch rounds
  • 1 head broccoli, cut into florets
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Note: This is the only way to get the skin to shatter when you bite into it
  2. In a small bowl, whisk together 3 tbsp olive oil, minced garlic, paprika, rosemary, salt, and pepper. Rub this mixture generously under and over the skin of the chicken.
  3. Toss the halved potatoes and carrots in a bowl with 2 tbsp olive oil, salt, and pepper.
  4. Spread the potatoes and carrots across a large rimmed sheet pan, leaving space for the chicken. Nestle the chicken thighs among the vegetables, skin side up.
  5. Place the pan in a preheated 400°F (200°C) oven and roast for 20 minutes. until the potatoes start to soften.
  6. Remove the pan from the oven and scatter the broccoli florets around the chicken. Note: Don't pile them on top of the chicken or the skin will soften
  7. Return the pan to the oven for another 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are caramelized.
  8. Let the meat rest for 5 minutes before serving. Note: This allows the juices to redistribute so they don't run out on the plate