Italian Roasted Chicken

Ingredients

• 2½ lb bone-in, skin-on chicken thighs
• 1½ lb red potatoes
• 1 lb carrots
• 1 red onion
• 4 garlic cloves
• ¼ cup olive oil
• 2 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1½ tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 400°F (200°C).
2. Cut potatoes into 1-inch pieces, carrots into 1-inch chunks, and red onion into wedges. Mince garlic.
3. In a large bowl, combine chicken thighs, potatoes, carrots, red onion, minced garlic, olive oil, oregano, rosemary, thyme, salt, and pepper. Toss until everything is well coated.
4. Spread the chicken and vegetables in a single layer on a large baking sheet.
5. Roast for 45-55 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly caramelized. Flip chicken and vegetables halfway through cooking for even browning.
6. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley, if desired, before serving.