Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. On a rimmed sheet pan, toss 1 lb baby potatoes (halved), 3 carrots cut into sticks, and 1 sliced red bell pepper with 1½ tablespoons olive oil, ½ teaspoon kosher salt, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon dried oregano, and a pinch of black pepper. Spread in an even layer.

2. 2

   Pat 4 bone-in skin-on chicken thighs dry. Rub with the remaining 1½ tablespoons oil and the rest of the seasonings (½ teaspoon salt, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon oregano, pinch of pepper). Nestle skin-side up among the vegetables with a little space between pieces.

3. 3

   Roast 35–45 minutes, turning the vegetables once halfway, until the chicken hits 165°F in the thickest part, the skin is browned and crisp, and the potatoes are tender when pierced.

4. 4

   Rest the chicken 5 minutes, then serve with the roasted vegetables and pan juices. You want crisp-skinned sheet-pan chicken with caramelized veggies — not pale flabby skin or underdone hard potatoes.