1-Getting started with this recipe: is as easy as turning on your oven, and the steps are simple enough for anyone to follow. Begin by preheating your oven to 400°F (200°C) to ensure even roasting that brings out the best flavors. This method takes about 20 minutes to prepare and another 50 minutes to cook, making it perfect for weeknight dinners.

2-First, prepare your chicken and veggies: Season the 6 skin-on, bone-in chicken thighs with the blend of 2 teaspoons Italian seasoning, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, and 1 teaspoon paprika, along with salt and black pepper. Drizzle them with about 1 tablespoon of olive oil for extra crispiness.

3-Next, arrange the vegetables on a sheet pan: Spread out 2 medium rutabagas, 1 large parsnip, 4 carrots, 2 pounds of baby yellow potatoes, and 1 large white onion. Drizzle these with the remaining tablespoon of olive oil and season with salt, black pepper, and about 2 teaspoons of the seasoning mix.

4-Then, place the seasoned chicken thighs on top of the vegetable bed for that flavorful interaction during roasting. Pop the pan into the preheated oven and roast for 50 to 55 minutes until the chicken is browned and crispy, and the veggies are tender. Finish by drizzling with a bit more olive oil and garnishing with fresh thyme, rosemary, or parsley for a fresh pop of flavor.