Ingredients:

  • 1.5 kg bone-in, skin-on chicken thighs
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp coarse sea salt
  • 500g sweet potatoes, peeled and cubed
  • 300g Brussels sprouts, halved
  • 2 sliced bell peppers
  • 1 red onion
  • 3 tbsp extra virgin olive oil
  • 0.5 cup fresh parsley, chopped
  • 1 lemon, zested and juiced
  • 1 clove garlic, minced

Instructions:

  1. Preheat and Prep: Set your oven to 425°F. Note: High heat is non negotiable for crispy skin.
  2. Season the Meat: In a small bowl, mix the 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tbsp coarse sea salt. Pat the chicken thighs bone dry with paper towels — moisture is the enemy of crunch.
  3. Rub and Rest: Massage the spice mix under and over the skin of the 1.5 kg chicken. Let it sit for 10 minutes while you prep the veg.
  4. Veggie Tumble: On a large sheet pan, toss the 500g cubed sweet potatoes, 300g halved Brussels sprouts, 2 sliced bell peppers, and 1 red onion with 3 tbsp extra virgin olive oil. Note: Use your hands to ensure every inch is coated.
  5. The Layout: Push the vegetables to the edges and place the chicken thighs in the center. Ensure the chicken skin is facing up and not covered by any veggies.
  6. The First Blast: Roast for 25 minutes until the sweet potatoes start to soften and the chicken skin turns golden.
  7. The Flip and Finish: Toss the veggies once to ensure even browning. Continue roasting for another 15 minutes until the chicken reaches an internal temperature of 165°F and the sprouts look charred and crispy.
  8. The Gremolata: While the pan rests, whisk together the 0.5 cup chopped parsley, lemon zest, lemon juice, and 1 minced garlic clove.
  9. The Resting Phase: Let the chicken rest on the pan for 5 minutes. Note: This allows juices to redistribute and drip down into the vegetables.
  10. The Assembly: Divide the roasted mix into four containers and top each with a generous spoonful of the fresh gremolata.