Sheet-Pan Chicken Thighs

Ingredients

• 8 pcs Chicken thighs - bone-in, skin-on (about 1 kg total)
• 700 g Potatoes - cut into 3 cm chunks
• 300 g Carrots - cut into thick slices
• 2 tbsp Olive oil - divided
• 1 tsp Paprika - smoked or sweet
• 1 tsp Salt - plus more to taste
• 0.5 tsp Black pepper - to taste

Steps

1. Heat oven to 200°C. Line a sheet pan with parchment (optional).
2. Toss potatoes and carrots with 1 tbsp olive oil, paprika, salt, and pepper. Spread in a single layer.
3. Pat chicken thighs dry. Rub with remaining 1 tbsp olive oil and a pinch of salt and pepper.
4. Nestle chicken among the vegetables. Roast 35–40 minutes until chicken is cooked through (juices run clear; 74°C internal temp).
5. Optional: broil 2–3 minutes to crisp the skin. Rest 5 minutes before serving.