1-First, preheat your oven to 400°F (204°C) and line a baking sheet with foil or parchment paper for easy cleanup. In a small bowl, mix together the 2 teaspoons Italian seasoning, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, and 1 teaspoon paprika to create your seasoning blend. This step sets the foundation for that savory taste you’ll love.

2-Next, spread the vegetables evenly on the baking sheet. That includes the 2 medium rutabagas, 1 large parsnip, 4 carrots, 2 pounds baby yellow potatoes, and 1 large white onion. Drizzle about 2 tablespoons of olive oil over them, then add a generous amount of salt, pepper, and about 2 teaspoons of the seasoning mix for extra flavor.

3-Now, coat the 6 skin-on, bone-in chicken thighs. Rub them with a few tablespoons of olive oil, more salt, pepper, and the remaining seasoning mix, making sure to cover all sides evenly. Nestle the chicken thighs on top of the vegetables on the baking sheet, and you’re almost ready to go.

4-Slide the baking sheet into the preheated oven and roast for 50 to 55 minutes. You’ll know it’s done when the chicken is deeply browned and crispy, and the vegetables are tender and slightly caramelized. Keep an eye on things to avoid overcooking, as this will give you the best results.

5-Once out of the oven, drizzle a small amount of olive oil over the entire dish and sprinkle on fresh thyme, rosemary, or parsley for a bright, herbaceous finish. Let it rest for a minute or two before serving to lock in those juices. This whole process, from prep to plate, takes about 1 hour and 10 minutes and serves 6 people beautifully.