Preheat your oven to 400°F and lightly grease a large roasting pan or baking sheet (a 9x13 inch pan works well for this amount). While the oven heats, cut your potatoes into 1-inch chunks, halve the brussels sprouts lengthwise, cut the carrots into 2-inch pieces, dice the red onion into chunks, and mince your garlic cloves fresh—this step takes just a few minutes and ensures all vegetables cook evenly. In a small bowl, whisk together the Italian seasoning, paprika, garlic powder, salt, and pepper to create your spice blend.

Pat the chicken thighs dry with paper towels—this helps them brown better in the oven. Rub each thigh generously with softened butter, then coat them evenly with half of your spice blend from Step 1, making sure to season both sides and get some seasoning under the skin if possible. Set the seasoned chicken aside on a plate while you prepare the vegetables.

In a large bowl, combine all the prepared vegetables from Step 1 (potatoes, brussels sprouts, carrots, onion, and garlic). Drizzle with olive oil and sprinkle with the remaining half of your spice blend, then toss everything together until the vegetables are evenly coated. Spread the vegetables in a single layer on your prepared pan, creating a bed for the chicken to rest on—I like to arrange them so there's good contact with the pan for caramelization.

Nestle the seasoned chicken thighs from Step 2 skin-side up directly onto the vegetable bed, spacing them so air can circulate around each piece. Place the entire pan in your preheated 400°F oven and bake for 40-45 minutes, until the chicken skin is golden and crispy and the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part of the thigh. The vegetables should be tender and caramelized at the edges when done.

Remove the pan from the oven and let everything rest for 5 minutes—this allows the chicken to retain its juices and makes it more tender when served. Just before serving, give the dish a bright squeeze of fresh lemon juice over the top and scatter with chopped fresh parsley for color and freshness. I find the lemon cuts through the richness beautifully and brings all the flavors together.