Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Estimated Calories: ~690 per serving
Protein: ~44g per serving
Ingredients
Chicken
2 bone-in, skin-on chicken thighs
2 chicken drumsticks
1 1/2 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. garlic powder
1 tsp. dried rosemary
1/2 tsp. paprika
Honey-Roasted Carrots
4 medium carrots, peeled and cut into sticks or thick slices
1 Tbsp. olive oil
1 Tbsp. honey
1/4 tsp. salt
1/4 tsp. black pepper
Garlic Smashed Potatoes
1 lb. baby potatoes
1 Tbsp. butter
1 Tbsp. olive oil
2 garlic cloves, finely minced
1/2 tsp. salt
1/4 tsp. black pepper
Directions
Step 1 – Preheat the oven Preheat your oven to 425°F and line a baking sheet or lightly grease it. (hot oven = crispy skin, we’re not steaming anything today)
Step 2 – Start the potatoes Place potatoes in a pot, cover with cold salted water, and bring to a boil. Cook 15–18 minutes until fork-tender, then drain and let them sit for a minute so steam escapes. (dry potatoes = better crisp later)
Step 3 – Season the chicken Pat the chicken completely dry. Mix olive oil, salt, pepper, garlic powder, rosemary, and paprika, then rub it all over the chicken, including underneath where you can. (this is where the flavor lives)
Step 4 – Prep the carrots Toss carrots with olive oil, honey, salt, and pepper until evenly coated. (the honey gives you that caramelized finish)
Step 5 – Smash the potatoes Place potatoes on the tray and gently press them down with a glass until cracked and flattened. Drizzle with olive oil and melted butter, then sprinkle garlic, salt, and pepper over the top. (don’t mash them flat, keep some texture)
Step 6 – Arrange everything Place chicken skin-side up on the tray and spread carrots and potatoes around it in a single layer. (space = crisp, crowding = steaming)
Step 7 – Roast Roast for 35–40 minutes until chicken hits 165°F and everything is golden. Flip carrots and potatoes halfway through for even browning.
Step 8 – Optional crisp-up Broil for 2–3 minutes at the end if you want extra crispy skin. (watch it — broilers don’t forgive mistakes)
Step 9 – Rest and serve Let the chicken rest for 5 minutes, then plate with carrots and potatoes. (this one gives cozy, competent, and yeah… a little dangerous)
Rizz Tip
“Break the ice question! Be honest… what was your first impression of me?” 😏
