Paprika Roasted Chicken & Carrots

Difficulty: Easy • Serves 4 • Prep: 10 minutes • Cook: 35–45 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil, divided
• 2 teaspoons Zeoma Organic Paprika Powder
• ¾ teaspoon salt, divided
• ¼ teaspoon black pepper
• 4 medium carrots, cut into sticks
• Fresh thyme, optional

Directions

1. Heat oven to 425°F. Pat chicken dry.
2. Mix 1 tablespoon oil with paprika, ½ teaspoon salt, and pepper. Rub over the chicken.
3. Toss carrots with the remaining oil and salt. Arrange on a rimmed baking sheet with the chicken, skin-side up.
4. Roast for 35–45 minutes, until the chicken reaches at least 165°F in its thickest part, away from the bone. If the carrots finish first, transfer them to a serving dish.
5. Rest chicken for 5 minutes. Garnish with thyme if desired.