Ingredients:

  • 1.5 lbs bone-in skin-on chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 cups baby Yukon Gold potatoes, halved
  • 1 large red bell pepper, chopped into 1-inch chunks
  • 1 cup zucchini, sliced into thick half-moons
  • 1 cup broccoli florets
  • 1 small red onion, cut into wedges
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 sprig fresh rosemary, leaves stripped and chopped

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Whisk the olive oil, minced garlic, oregano, paprika, salt, and pepper in a small jar.
  3. Place the potatoes, peppers, zucchini, broccoli, and onion in your large bowl. Pour over two thirds of the oil mixture. Use your hands to massage the oil into the veg until every surface is glistening.
  4. Rub the remaining oil mixture all over the chicken thighs, making sure to get some under the skin if possible. This seasons the meat directly and helps the skin render its fat faster.
  5. Spread the vegetables onto the sheet pan in a single layer. Move some of the veg aside to create 'nests' for the chicken thighs. Place the chicken skin side up in these spots.
  6. Slide the tray into the upper third of the oven. Roast for 35 minutes until the chicken skin is blistered and dark golden.