# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 teaspoons dried Italian herbs
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
→ Vegetables
08 - 2 large carrots, peeled and cut into 1-inch chunks
09 - 2 parsnips, peeled and cut into 1-inch chunks
10 - 1 medium sweet potato, peeled and cut into 1-inch cubes
11 - 1 small red onion, cut into wedges
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges
# How To Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, toss chicken thighs with 2 tablespoons olive oil, Italian herbs, garlic powder, paprika, salt, and pepper until well coated. Set aside.
03 - In another bowl, toss carrots, parsnips, sweet potato, and red onion with 1 tablespoon olive oil, salt, and pepper until evenly coated.
04 - Spread the vegetables in a single layer on the prepared sheet pan. Nestle the seasoned chicken thighs skin-side up among the vegetables.
05 - Roast for 35–40 minutes, or until the chicken skin is golden and crisp, internal temperature reaches 165°F, and vegetables are tender.
06 - Broil for an additional 2–3 minutes for extra crispy skin if desired.
07 - Remove from oven and rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
