Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and position the rack in the center.
- Marinate chicken in a large bowl with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Prepare veggies by halving baby potatoes, slicing carrots, and cutting red peppers and onions.
- Spread seasoned veggies evenly on a rimmed baking sheet and nestle chicken thighs skin-side up among the veggies.
- Roast at 400°F for 35–40 minutes, until chicken skin is golden brown and an instant-read thermometer reads 165°F.
- Rest the chicken and veggies for 5 minutes on the baking sheet.
Nutrition
Notes
Optional: Sprinkle with chopped parsley before serving for a fresh color pop.
