Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 tsp (2g) smoked paprika
  • 1 lb (450g) baby potatoes, halved
  • 3 medium (200g) carrots, cut into 2-inch chunks
  • 1 large (150g) yellow onion, wedged
  • 4 cloves (12g) garlic, smashed
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tsp (2g) dried thyme
  • 1 tsp (2g) dried rosemary

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the halved potatoes, carrots, and onion wedges in a bowl with melted butter, thyme, rosemary, salt, and pepper.
  3. Spread the vegetables evenly across the bottom of the Dutch oven. Note: Tuck the smashed garlic cloves between the vegetables so they don't touch the bottom.
  4. Pat the chicken thighs completely dry with paper towels. Note: Moisture on the skin prevents browning.
  5. Rub the thighs with olive oil, salt, pepper, and paprika.
  6. Heat 1 tbsp of oil in a separate skillet over medium high heat. Sear chicken skin side down for 5-7 minutes until mahogany colored and releasing easily.
  7. Place seared chicken thighs skin side up on top of the vegetable bed. Note: Ensure they do not overlap to allow heat circulation.
  8. Roast uncovered in the oven for 30-35 minutes until the internal temperature reaches 165°F (74°C).
  9. Let the dish rest for 5-10 minutes before serving.