Prep the pan: Preheat your oven to 425°F for 10 minutes. This high heat crisps the chicken skin. Use a standard 9x13-inch baking sheet or larger rimmed sheet pan.

Dry the chicken: Pat 6 bone-in, skin-on chicken thighs completely dry with paper towels (3–5 minutes). Dry skin crisps better. Moisture is the enemy of crispy skin. Place them skin-side up on the baking sheet, spacing them 2 inches apart.

Make the dry rub: In a small bowl, combine 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1/4 teaspoon cayenne pepper. Stir with a fork until mixed (1 minute). Checkpoint: All spices are evenly blended with no lumps.

Oil and season the chicken: Drizzle the chicken thighs with 3 tablespoons olive oil (about 1/2 tablespoon per thigh). Using your hands or a brush, rub the oil all over both sides of each thigh (2–3 minutes). This helps seasonings stick and creates crispness. Sprinkle the spice blend evenly over the skin and under the thighs, pressing gently so it adheres. Checkpoint: Every thigh is evenly coated with a light golden layer of oil and visible spice particles.

Add vegetables and aromatics: Scatter 4 minced garlic cloves, 1 sliced medium onion (cut into half-moons), and 2 carrots (cut into 2-inch pieces) around the chicken on the sheet pan (not on top of the chicken). Toss vegetables lightly with any oil and spices on the pan.

Add liquid: Drizzle 2 tablespoons fresh lemon juice over the chicken thighs only. Pour 1 cup chicken broth around the chicken and vegetables into the empty spaces of the pan. Do not pour liquid over the skin—it will prevent crisping. Checkpoint: The pan has about 1/4-inch of liquid pooled in the bottom, and chicken skin is dry to the touch.

Roast: Place the baking sheet on the middle oven rack (not the top or bottom). Roast at 425°F for 35–40 minutes. Check at 30 minutes: the skin should be turning golden. At 35 minutes, the skin should be deep golden brown and the meat should release easily when you wiggle a thigh. Checkpoint: Insert an instant-read meat thermometer into the thickest part of the thigh (where it joins the drumstick) without touching bone. It should read 165°F or higher. The skin crackles slightly when touched. The chicken does not release clear juices when pierced—just faint traces.

Rest: Remove the pan from the oven. Let the chicken rest on the pan for 5 minutes before serving. This keeps juices inside the meat.

Garnish and serve: Sprinkle 2 tablespoons fresh chopped parsley over the chicken and vegetables (1 minute). Serve immediately with lemon wedges on the side. Checkpoint: The chicken is still steaming slightly when you plate it, and the skin is crispy to the bite.