Ingredients:

  • 1.75 lb bone-in, skin-on chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 lb red baby potatoes, halved
  • 3 large carrots, peeled and sliced into 1-inch chunks
  • 1 large red onion, cut into thick wedges
  • 1 cup fresh green beans, trimmed
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary or thyme

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin. Rub the chicken with 1 tbsp extra virgin olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 0.5 tsp salt, and 0.5 tsp cracked black pepper.
  2. Preheat your oven to 400°F (200°C). In a large bowl, toss the potatoes, carrots, and onions with the remaining olive oil and 1 tsp salt. Spread the vegetables onto a large rimmed baking sheet, leaving small spaces or 'nests' for the chicken.
  3. Place the chicken thighs skin-side up on top of the vegetables. This elevates the chicken, allowing air to circulate while the rendering fat seasons the vegetables below.
  4. Slide the pan into the oven and roast for 25 minutes. Add the 1 cup fresh green beans during the last 10 minutes of cooking, baking until the chicken skin is dark golden and the potatoes are tender.
  5. Let the pan sit for 5 minutes before serving to allow the juices to redistribute.