Preheat and prepare the pan: Heat the oven to 220°C/425°F. Line a baking tray or roasting pan with parchment for easy cleanup. If using onions, carrots, and potatoes, scatter them on the tray and toss with a drizzle of olive oil, salt, and pepper.

Pat the chicken dry: Use paper towels to dry the thighs thoroughly. Dry skin equals crisp skin. Place the thighs on the tray, skin side up, spacing them out so the hot air can circulate.

Mix the seasoning: In a small bowl, combine minced garlic, thyme leaves, lemon zest, olive oil, salt, pepper, and paprika (if using). If you’re using butter, melt it and stir it in for extra richness.

Season generously: Rub the mixture over the chicken, focusing on the skin. Gently loosen the skin with your fingers and tuck a little of the garlic-thyme mixture underneath to season the meat.

Add moisture (optional): If your tray looks dry, pour a splash of chicken stock or water into the pan. This helps keep the vegetables tender and creates flavorful juices.

Roast hot and fast: Place the tray on the middle rack and roast for 35–45 minutes, depending on the size of your thighs. The skin should be deep golden and crisp, and the internal temperature should read 74°C/165°F at the thickest part, away from the bone.

Finish with lemon: Squeeze a little fresh lemon juice over the chicken as soon as it comes out of the oven. It brightens the flavors and cuts through the richness.

Rest and serve: Let the chicken rest for 5–10 minutes so the juices settle. Serve with the roasted vegetables and pan juices spooned over the top.