Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1.5 lbs baby Yukon Gold potatoes, halved
  • 3 large carrots, cut into 2-inch chunks
  • 1 large yellow onion, wedged
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lemon, halved

Instructions:

  1. Preheat oven to 425°F (218°C). Pat the chicken skin bone-dry with paper towels and season generously with salt and pepper.
  2. Heat avocado oil in a Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes until mahogany-colored, then remove and set aside.
  3. In the same pot, toss in the halved potatoes, carrots, and onion wedges. Stir to coat in chicken drippings and arrange in an even layer at the bottom.
  4. Nestle the seared chicken thighs on top of the vegetables, skin-side up.
  5. Whisk together melted butter, minced garlic, rosemary, thyme, paprika, and the juice of half a lemon. Brush the mixture liberally over the chicken skin and scatter lemon slices among the vegetables.
  6. Cover with the lid and bake for 30 minutes. Remove the lid and roast for another 30-45 minutes until the skin is deep golden-brown and potatoes are tender.