Instructions
1. Preparing the Chicken Thighs
Preheat your oven to 400°F (200°C).
Season both sides of the chicken thighs with salt, pepper, and paprika.
Let the chicken rest for 15 minutes to allow the flavors to settle in.
2. Preparing the Vegetables
While the chicken rests, chop the onion, cut the potatoes, and slice the carrots.
In a large oven-safe skillet or pan, melt the butter with a little vegetable oil over medium heat.
3. Cooking the Chicken
Once the pan is hot and the butter is melted, add the chicken thighs skin-side down.
Sear for 5–6 minutes per side until the skin is golden and crispy.
4. Adding the Vegetables
Add the chopped onion, potatoes, and carrots to the pan.
Toss everything together to coat with the butter and oil.
5. Roasting in the Oven
Transfer the skillet to the preheated oven.
Roast for 30–35 minutes or until the chicken is fully cooked and the vegetables are tender.
Make sure the internal temperature of the chicken reaches 165°F (75°C).
6. Serving
Remove the pan from the oven and let the chicken rest a few minutes before serving.
Garnish with fresh parsley, thyme, or any herbs you love.
Serve hot with rice, mashed potatoes, or a fresh salad.
