Ingredients:

  • 4 large bone-in, skin-on chicken thighs (approximately 1.5 lbs or 680 g)
  • 2 tablespoons olive oil (30 mL) for chicken
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon smoked paprika (5 g)
  • 1 teaspoon onion powder (5 g)
  • 1 teaspoon dried thyme (2 g)
  • Salt and black pepper, to taste
  • 2 cups baby potatoes, halved (300 g)
  • 2 cups broccoli florets (200 g)
  • 1 red bell pepper, sliced (150 g)
  • 1 yellow onion, sliced (150 g)
  • 2 tablespoons olive oil (30 mL) for vegetables
  • Salt and black pepper, to taste

Instructions:

  1. Preheat the Oven: Set the oven to 425°F (220°C).
  2. Prepare Chicken: Pat chicken thighs dry with paper towels. In a bowl, combine olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and pepper. Coat chicken thighs evenly with the seasoning mixture.
  3. Prepare Vegetables: In a separate bowl, toss baby potatoes, broccoli, bell pepper, and onion with olive oil, salt, and pepper.
  4. Arrange on Baking Sheet: Place seasoned chicken thighs skin-side up on one side of the baking sheet. Spread the tossed vegetables evenly on the other side.
  5. Bake: Roast for 30-35 minutes, or until chicken is golden brown and an internal temperature of 165°F (74°C) is reached.
  6. Broil (Optional): For extra crispiness, broil for an additional 3-5 minutes.
  7. Serve: Let rest for 5 minutes before serving, garnishing with fresh herbs if desired.