Preheat the oven to 200°C (180°C fan). Position a rack in the middle of the oven. While it heats, line a large rimmed baking tray with baking parchment—this makes the cleanup even easier and prevents the vegetables from sticking.

Prepare the chicken. Pat the chicken thighs dry with kitchen paper. This step is crucial: dry skin means crisper skin. In a small bowl, mix the smoked paprika, dried thyme, half the salt, and the black pepper. Rub this spice blend all over the chicken pieces, getting a little under the skin if you can. Set aside while you prepare the vegetables.

Prepare the vegetables. In a large mixing bowl, combine the onion wedges, carrot chunks, pepper strips, courgette slices, and smashed garlic cloves. Drizzle with the olive oil, add the remaining salt and the chopped rosemary, then toss everything thoroughly with your hands. You want every piece glistening with oil—this helps them caramelise rather than steam.

Arrange on the tray. Spread the vegetables out in a single layer on the prepared baking tray, leaving a little space between pieces if possible. Nestle the chicken thighs skin-side up among the vegetables, making sure the skin is exposed to the heat. Squeeze the lemon juice over everything.

Roast for 35–40 minutes. Place the tray in the oven and let it work its magic. After 20 minutes, you'll notice the kitchen filling with the sweet, savoury scent of roasting onions and paprika. The chicken skin should be beginning to turn golden at this point. Continue roasting until the chicken skin is deep golden brown and crisp to the touch, and the vegetables are tender with charred edges. The internal temperature of the chicken should read 74°C if you're using a probe thermometer.

Rest and finish. Remove the tray from the oven and let it rest for 5 minutes. This allows the juices in the chicken to redistribute. Scatter the chopped fresh parsley over the top, add a final pinch of flaky sea salt, and serve straight from the tray for a wonderfully rustic presentation.