Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 680g)
  • 2 tbsp (30ml) extra-virgin olive oil, divided
  • 1 tsp (5g) sea salt
  • 1/2 tsp (2g) cracked black pepper
  • 1 tsp (2g) smoked paprika
  • 2 large sweet potatoes (approx. 500g), cubed into 1-inch pieces
  • 3 large carrots (approx. 250g), sliced into 1/2-inch rounds
  • 1 red onion, cut into thick wedges
  • 4 cloves garlic, smashed but skin-on
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme leaves

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels to ensure maximum surface area for the Maillard reaction.
  2. Rub the chicken skin with 1 tablespoon of olive oil, sea salt, black pepper, and smoked paprika.
  3. Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the sweet potatoes, carrots, red onion, and garlic with the remaining 1 tablespoon of olive oil, rosemary, and thyme.
  4. Place the chicken thighs on the sheet pan, then scatter the vegetable mix around them. Arrange in a single layer until no pieces are overlapping.
  5. Roast for 45 minutes, or until the chicken reaching an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.