Prep potatoes + onion first
Toss potatoes and onions with: olive oil, salt, pepper, paprika + herb if using
Spread on the sheet pan and roast 15 minutes (this gives them a head start)
Season the chicken
Pat chicken dry (important for browning)
Rub with olive oil, salt, pepper, and the same seasonings so it all tastes cohesive
Add chicken to pan
Nestle thighs skin-side up among the potatoes
Add veg based on what you chose: Cauliflower: add now, tossed in oil + salt; Green beans: add after 15 minutes with chicken; Asparagus: wait until the last 12–15 minutes so it stays tender, not limp
Roast 30–35 minutes total
Chicken is done when: skin is golden, juices run clear, internal temp ~165–175°F (thighs like it a little higher)
Optional finish (very worth it): Splash of lemon juice over everything, Quick broil (2–3 min) if you want extra crisp skin
