Smoky Orange Zest Chile-Rubbed Chicken with Roasted Garden Vegetables

Ingredients

For the Chicken

• 6 bone-in, skin-on chicken thighs

• 2 tablespoons olive oil

• 1 tablespoon smoked paprika

• 2 teaspoons chili powder

• 2 teaspoons granulated garlic

• 2 teaspoons granulated onion

• Zest and juice of 1 orange

• 1 teaspoon fresh thyme

• 1 teaspoon ground cumin

• Sea Salt and freshly ground black pepper, to taste

For the Roasted Vegetables

• 1 cup carrots, sliced on the bias

• 1 cup broccoli florets

• 1 red onion, cut into wedges

• 2 cloves garlic, minced

• 1 teaspoon ground coriander

• 2 teaspoons oregano

• 1 tablespoons olive oil

• Sea Salt and freshly ground black pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C). Line two separate sheet pans with parchment or foil.

2. In a bowl, whisk together olive oil, smoked paprika, chili powder, garlic powder, onion powder, orange zest and juice, thyme, cumin, salt, and pepper. Pat chicken thighs dry and rub generously with the spice mixture, getting some under the skin.

3. Arrange chicken thighs skin-side up on one sheet pan. Place on the middle rack and roast for 35–40 minutes, until the skin is deeply golden and internal temperature reaches 165°F.

4. While the chicken roasts, toss carrots, broccoli, and red onion with olive oil, salt, pepper, and optional coriander or sumac. Spread evenly on a second sheet pan.

5. Roast Vegetables (15–20 Minutes)
   When the chicken has about 20 minutes remaining, slide the vegetable pan onto the lower rack.
   Roast vegetables for 15–20 minutes, stirring once halfway through, until tender with lightly charred edges.

6. Remove both pans from the oven. Let chicken rest for 5 minutes before serving alongside the vegetables.

Chef’s Tip

If you like extra caramelization, switch the vegetables to the top rack for the final 3–5 minutes—just keep an eye on the broccoli so it doesn’t scorch.