Ingredients:

  • 4 large Bone-in, skin-on chicken thighs (approx. 2 lbs)
  • 2 tsp Kosher salt
  • 1 tsp Cracked black pepper
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 3 large Carrots, peeled and sliced into ½-inch rounds
  • 1 large Red onion, cut into thick wedges
  • 1 cup Brussels sprouts, halved
  • 4 cloves Garlic, smashed
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Fresh rosemary, minced
  • 1 tbsp Fresh thyme leaves
  • 1 tsp Smoked paprika

Instructions:

  1. Pat the chicken thighs extremely dry with paper towels. Season both sides with 1 tsp of the kosher salt and the black pepper. Note: This dry brine helps the salt penetrate the meat and dries out the skin for better crisping.
  2. In a large bowl, combine the 1 lb Yukon Gold potatoes (1 inch chunks), 3 large carrots (½-inch rounds), 1 large red onion (thick wedges), and 1 cup Brussels sprouts (halved). Add the 4 cloves smashed garlic.
  3. Drizzle 2 tbsp of the extra virgin olive oil over the vegetables. Sprinkle with the remaining 1 tsp kosher salt, the minced rosemary, thyme leaves, and smoked paprika. Toss thoroughly until every surface is glossy and coated in herbs.
  4. Spread the vegetable mixture onto a large sheet pan in a single layer. Move the vegetables aside to create four nests and place the chicken thighs skin side up directly on the pan. Drizzle the remaining 1 tbsp oil over the chicken skin.
  5. Roast in a preheated oven until the chicken reaches an internal temperature of 175°F and the vegetables are tender and caramelized, approximately 45 minutes.
  6. Remove the pan from the oven. Transfer the chicken to a warm plate and let it rest for 5 minutes. Note: Resting allows the muscle fibers to relax and reabsorb the juices.
  7. While the chicken rests, give the vegetables one last toss in the hot rendered fat left on the pan. This coats them in the flavorful schmaltz and picks up any browned bits (the fond) from the bottom of the tray.