Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • 3 tablespoons olive oil
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon lemon zest
  • 2 cups baby carrots (about 1 pound)
  • 1 cup Brussels sprouts, halved
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine the olive oil, rosemary, thyme, garlic, salt, pepper, and lemon zest. Mix well to create a marinade.
  3. Rub the marinade evenly over each chicken thigh, ensuring the mixture gets under the skin for flavor. Set aside while preparing the vegetables.
  4. In a large bowl, toss the baby carrots, Brussels sprouts, and red onion wedges with olive oil, balsamic vinegar, salt, and pepper. Ensure all the vegetables are well coated.
  5. In a large baking dish or a sheet pan, arrange the marinated chicken thighs skin side up. Scatter the prepared vegetables around the chicken.
  6. Place the baking dish in the preheated oven and cook for 35-40 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). The vegetables should be tender and caramelized.
  7. If you want extra crispiness, broil on high for the last 2-3 minutes of cooking, watching carefully to avoid burning.
  8. Remove from the oven and let rest for 5 minutes. Serve the chicken thighs alongside the roasted vegetable medley.