Chicken Thigh Vegetable Roast | Forever Fed

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 pound baby potatoes, halved
• 3 medium carrots, cut into 1-inch pieces
• 2 cups Brussels sprouts, halved
• 1 large red onion, cut into wedges
• 1 red bell pepper, cut into chunks
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup butter, melted