Ingredients:

  • 4 large bone-in, skin-on Chicken Thighs and/or Drumsticks (about 900 g)
  • 5 lbs Russet or Yukon Gold Potatoes, scrubbed and cut into 1.5 inch chunks
  • 4 medium/large Carrots, peeled and cut into thick, diagonal slices
  • 1 large Red Onion, cut into 8 wedges
  • 1/4 cup Extra Virgin Olive Oil
  • Zest and juice of 1 large Fresh Lemon
  • 2 tbsp Fresh Rosemary, roughly chopped
  • 1 tbsp Fresh Thyme, leaves only
  • 4 large Garlic Cloves, finely minced or grated
  • 1 tsp Smoked Paprika (Optional)
  • 5 tsp Sea Salt
  • 1/2 tsp Freshly Cracked Black Pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Place a large, sturdy rimmed baking sheet inside while preheating to help the vegetables crisp.
  2. In a large mixing bowl, whisk together the olive oil, lemon juice and zest, chopped rosemary and thyme, minced garlic, smoked paprika, salt, and pepper to create the marinade.
  3. Prepare the vegetables: Cut the potatoes, carrots, and onions as specified in the ingredients list. Ensure the potato chunks are roughly equal in size.
  4. Marinate the Chicken: Pat the chicken pieces very dry with paper towels. Add the chicken to the bowl with the marinade and toss well to coat. Set aside.
  5. Toss the remaining vegetables (potatoes, carrots, and onion wedges) in the remaining marinade until thoroughly coated.
  6. Stage 1: The Potato Head Start (15 minutes). Carefully remove the hot baking tray from the oven. Arrange only the potatoes and carrots in a single, even layer on the tray. Return them to the oven and roast for 15 minutes.
  7. Stage 2: Adding the Chicken (40–45 minutes). Remove the tray. Move the potatoes and carrots to one side, creating space. Place the marinated chicken pieces skin-side up on the empty side, ensuring they are not touching the vegetables to prevent steaming.
  8. Continue Roasting: Return the tray to the oven and roast for an additional 40 to 45 minutes, or until the chicken registers an internal temperature of 165°F (74°C) at the thickest part. The potatoes should be deep golden brown and tender.
  9. Crisping Finish (Optional): If the skin needs additional browning, switch the oven to broil/grill mode on high for 2–3 minutes, watching constantly to prevent burning.
  10. Rest and Serve: Remove the tray from the oven. Let the chicken rest directly on the tray for 5 minutes before serving with the roasted vegetables.