Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 2 tbsp garlic-infused olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 lb red potatoes, cubed into 1-inch pieces
  • 2 medium carrots, sliced into rounds
  • 1 cup common cherry tomatoes
  • 0.25 cup green parts of spring onions, chopped
  • 1 lemon, sliced into rounds

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large mixing bowl, whisk together the garlic-infused oil, lemon juice, oregano, thyme, paprika, salt, and pepper.
  3. Add the chicken thighs, cubed potatoes, carrots, and tomatoes to the bowl. Toss thoroughly until all ingredients are evenly coated in the herb marinade.
  4. Arrange the chicken on the sheet pan skin-side up. Scatter the vegetables around the chicken and tuck lemon slices between the pieces.
  5. Roast for 30 minutes until the chicken skin is golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove from oven, garnish with the green parts of the spring onions, and allow the meat to rest for 5 minutes before serving.