Smoky Applewood Chicken with Garlic Herb Veggies

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 TBS olive oil
• 1 TBS Salted Perfection Applewood Smoked Garnishing
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 lb baby potatoes, halved
• 1 lb green beans, trimmed
• 1 TBS fresh rosemary, chopped
• 1 TBS fresh thyme, chopped

Instructions

1. Preheat your oven to 425°F. Grab a 12x17 inch rimmed baking sheet or roasting pan – big enough for all your goodies.
2. In a small bowl, mix olive oil, Salted Perfection Applewood Smoked Garnishing, salt, pepper, smoked paprika, garlic, lemon zest, and juice. This is your flavor bomb – coat the chicken thighs thoroughly.
3. Toss baby potatoes and green beans with half the herb mix and a pinch of salt and pepper, then spread them out on the baking sheet in a single layer.
4. Nestle the chicken thighs skin-side up right on top of the veggies. Drizzle any leftover marinade over everything, get those flavors dancing.
5. Roast for 35-40 minutes or until chicken skin is crispy and internal temp hits 165°F. Give the veggies a stir halfway through for even roasting.
6. When it’s all golden and smelling like heaven, pull it out and let it rest for 5 minutes. Remember: resting meat is like a wiseguy’s secret move.
7. Plate it up, sprinkle fresh rosemary and thyme over the top, and dig in like you’re at Nonna’s Sunday dinner.
8. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!