# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons ranch seasoning mix
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon black pepper
06 - 1/2 teaspoon kosher salt
→ Vegetables
07 - 1 pound baby potatoes, halved
08 - 3 large carrots, peeled and cut into 1-inch chunks
09 - 1 tablespoon olive oil
10 - 1 teaspoon ranch seasoning mix
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
# How To Make:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - Pat chicken thighs dry with paper towels. In a large bowl, toss chicken with 2 tablespoons olive oil, 2 tablespoons ranch seasoning, smoked paprika, salt, and black pepper until evenly coated.
03 - In another bowl, toss potatoes and carrots with 1 tablespoon olive oil, 1 teaspoon ranch seasoning, salt, and black pepper.
04 - Arrange vegetables evenly on the prepared baking sheet. Nestle chicken thighs, skin-side up, among the vegetables.
05 - Roast in the preheated oven for 35 to 40 minutes, or until chicken skin is crispy and golden and internal temperature reaches 165°F. Vegetables should be tender and caramelized.
06 - Broil for 2 to 3 minutes at the end for extra crispy skin.
07 - Remove from oven, garnish with fresh parsley, and serve immediately.
