# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon paprika
→ Garlic Butter
05 - 4 tablespoons unsalted butter, melted
06 - 4 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh lemon juice
→ Vegetables
09 - 2 cups broccoli florets
10 - 2 cups carrots, peeled and sliced
11 - 1 large red bell pepper, cut into strips
12 - 1 red onion, cut into wedges
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
02 - Pat chicken thighs dry with paper towels. Season both sides with kosher salt, black pepper, and paprika.
03 - In a small bowl, whisk melted butter with minced garlic, chopped parsley, and lemon juice until well combined.
04 - Place chicken thighs skin-side up on one side of the prepared baking sheet. Brush generously with half the garlic butter mixture.
05 - In a large bowl, combine broccoli florets, carrots, bell pepper strips, and red onion wedges. Toss with olive oil, dried thyme, dried oregano, salt, and black pepper until evenly coated.
06 - Spread the seasoned vegetables on the opposite side of the baking sheet in an even layer. Roast for 20 minutes.
07 - Remove baking sheet from oven. Brush chicken thighs with remaining garlic butter and toss the vegetables for uniform roasting.
08 - Return to oven and roast for an additional 15 minutes, until chicken skin is crisp and vegetables are tender.
09 - Broil chicken and vegetables for 2–3 minutes if enhanced browning is desired. Serve hot, garnished with extra parsley if preferred.
