Smoky Paprika Chicken with Roasted Root Vegetables

1.Preheat your oven to 200°C (400°F). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2.Prepare the chicken marinade: In a medium bowl, whisk together the smoked paprika, cumin, garlic powder, oregano, salt, pepper, 2 tablespoons of olive oil, and lemon juice.

3.Pat the chicken thighs dry with paper towels. Add them to the bowl with the marinade and toss thoroughly until every piece is evenly coated. Set aside to marinate while preparing the vegetables (about 10 minutes is sufficient).

4.Prepare the vegetables: In a separate large bowl, combine the cubed sweet potato, carrots, and onion wedges. Drizzle with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss until lightly coated.

5.Arrange the seasoned vegetables in a single layer on one half of the prepared baking sheet.

6.Place the marinated chicken thighs skin-side up on the other half of the baking sheet, ensuring they are not overcrowded and have space around them for even roasting.

7.Place the baking sheet in the preheated oven and roast for 45 to 50 minutes, or until the chicken skin is deeply golden brown and crispy, and the internal temperature reaches 74°C (165°F). The root vegetables should be tender when pierced with a fork.

8.Carefully remove the sheet from the oven. Let the chicken rest on the pan for 5 minutes before serving.

9.Garnish generously with freshly chopped parsley and serve immediately alongside the roasted root vegetables.