• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped (plus more for garnish)
• 1/2 tsp paprika
• Salt and black pepper, to taste

For the Roasted Vegetables:

• 2 medium carrots, sliced
• 2 parsnips, sliced
• 1 small sweet potato, diced
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and black pepper, to taste