Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 2-inch pieces
  • 1 lb baby potatoes, halved or quartered
  • 2 large carrots, sliced into 1/2-inch rounds
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp onion powder

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the chopped chicken, potatoes, and carrots into a large bowl.
  3. In a small ramekin, whisk together the olive oil, minced garlic, and spices until a thick, velvety paste forms.
  4. Pour the herb rub over the chicken and vegetables. Use your hands or tongs to massage the oil into every crevice, ensuring no dry spots remain.
  5. Spread the mixture across the sheet pan in a single layer.
  6. Roast for 25-30 minutes. Halfway through (around 15 minutes), toss the vegetables with tongs to ensure even browning.
  7. The meal is done when the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown and pierce easily with a fork.
  8. Let the pan sit for about 5 minutes before serving to allow juices to redistribute.