Method
- Preheat the oven to 200°C (fan-forced 180°C). Line a large baking tray with baking paper. Lining the tray = less washing up. This is non-negotiable.
- Chuck the chopped potatoes, carrots, and onion onto the tray. Drizzle with 2 tbsp of olive oil. Season with salt, pepper, paprika, and garlic powder. Mix it all up with your hands.
- Make some space in the middle of the veg. Place the chicken thighs on top. Drizzle the chicken with the remaining 1 tbsp of oil. Season generously with salt and pepper.
- If you've got fresh herbs, scatter them over everything. If not, don't stress.
- Put the tray in the oven. Set a timer for 40 minutes. Walk away. This is your time. Sit down. Watch something. Do nothing. The oven's got this.
- After 40 minutes, check the chicken. It's done when the skin is golden and crispy, and the juices run clear when you poke it with a knife. If it needs longer, give it another 5-10 minutes.
- Serve straight from the tray if you want. One less dish to wash. Leftovers reheat beautifully. Make extra.
