Flavor-Packed Chicken Thighs with Vegetables

Golden, aromatic, and full of caramelized edges, this chicken thigh roast is a weeknight winner with a simple method for busy cooks.

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Preheat the oven to 220°C (425°F) and line a rimmed baking sheet with foil. If using a wire rack, place it on the sheet and lightly coat with oil.
In a small bowl, mix 30 ml (2 tbsp) olive oil, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp kosher salt, and ½ tsp black pepper. Rub the mixture under and over the skin of each thigh. Let sit while you prepare the vegetables.
Cut carrots into pieces, halve baby potatoes, and wedge the red onion. In a bowl, toss vegetables with 30 ml (2 tbsp) olive oil, 1 tsp kosher salt, ½ tsp black pepper, and chopped thyme. Spread them on the sheet pan.
Place thighs skin-side up on the rack or among the vegetables. Roast at 220°C (425°F) for 25 minutes. Then, check the vegetables and stir if needed. Roast for another 10–15 minutes until the chicken’s internal temperature reaches 74°C (165°F).
If desired, broil for an extra crisp finish for 1–2 minutes. Let rest for 8–10 minutes, then sprinkle with lemon zest and drizzle with honey if using before serving.

Avoid crowding the pan to ensure proper browning. Use an instant-read thermometer for best results.