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1. Preheat Your Oven 🔥:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper if desired.
2. Season the Chicken Thighs 🍗:
- Pat the chicken thighs dry with paper towels (this helps the skin get crispy!).
- In a small bowl, mix together the olive oil, garlic powder, smoked paprika, thyme, rosemary, salt, pepper, onion powder, and crushed red pepper flakes.
- Rub this seasoning mix all over the chicken thighs, making sure to get under the skin for maximum flavor.
3. Prepare the Vegetables 🥕🥔:
- In a large mixing bowl, toss the carrots, potatoes, bell pepper, zucchini, and red onion with olive oil, minced garlic, oregano, salt, and pepper.
- Spread the seasoned vegetables in a single layer on the baking sheet.
4. Assemble & Roast 🍽️:
- Nestle the chicken thighs on top of the vegetables on the baking sheet.
- Roast in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.
- For extra crispy skin, switch to broil for the last 2-3 minutes, keeping a close eye to prevent burning.
5. Serve & Enjoy 🍴:
- Remove from the oven and let the chicken rest for about 5 minutes before serving.
- Garnish with fresh herbs like parsley or thyme for a pop of color. 🌿
🍽️ Serving Suggestions:
- Serve this dish with a fresh side salad 🥗 or some crusty bread 🥖 to soak up those delicious juices!
- A squeeze of lemon 🍋 over the chicken and veggies right before serving adds a zesty kick.
📝 Recipe Tips:
- Swap the Veggies: Use whatever you have on hand—sweet potatoes, Brussels sprouts, or even cherry tomatoes work great!
- Boneless Option: If using boneless chicken thighs, reduce the cooking time to 25-30 minutes.
- Meal Prep Friendly: This dish reheats beautifully, making it perfect for lunch the next day.
❓ Did You Make This Recipe?
I’d love to hear how it turned out for you! Share your feedback in the comments below. 📸👇 And if you enjoyed this recipe, don’t forget to share it with your friends. 💌
Happy roasting! 🍗🥕🍽️💕
