# Components:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 2 large carrots, peeled and cut into 1-inch pieces
03 - 2 parsnips, peeled and cut into 1-inch pieces
04 - 1 large sweet potato, peeled and cubed
05 - 1 red onion, peeled and quartered
06 - 1 small bulb fennel, trimmed and cut into wedges (optional)
→ Marinade & Seasoning
07 - 3 tablespoons olive oil
08 - 1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary
09 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
10 - 4 garlic cloves, minced
11 - 1 lemon, sliced
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon kosher salt
14 - 1/2 teaspoon black pepper
# Preparation Steps:
01 - Set oven to 425°F and allow to preheat fully.
02 - Combine olive oil, rosemary, thyme, garlic, smoked paprika, salt, and black pepper in a large mixing bowl.
03 - Add chicken thighs to the seasoning blend and toss thoroughly to ensure even coating.
04 - Arrange carrots, parsnips, sweet potato, red onion, and fennel on a large rimmed baking sheet or roasting pan. Drizzle lightly with olive oil and toss to distribute.
05 - Place marinated chicken thighs skin-side up among the vegetables. Position lemon slices around the pan.
06 - Bake for 45 to 50 minutes until chicken skin is crisp and vegetables are tender. Chicken must reach 165°F internal temperature.
07 - If desired, broil for 2 to 3 minutes to further crisp the chicken skin.
08 - Let rest for 5 minutes before serving. Present straight from the pan, spooning pan juices over chicken and vegetables.
