Bring the chicken to room temperature (15–20 minutes). This short rest helps the thighs cook evenly and promotes better browning because cold meat lowers the pan temperature and can create steaming instead of searing.

Preheat the oven to 425°F (220°C). A high oven temperature crisps the skin quickly and encourages caramelization of the vegetables without drying the chicken.

Prepare the vegetables: peel (if desired) and cut the sweet potatoes into 1-inch cubes (about 300 g total), cut carrots on a bias into 1/2-inch thick pieces (about 180 g total), and cut the broccoli into medium florets (about 300 g). Cutting to uniform sizes ensures even roasting; slightly larger pieces for sweet potato help them hold shape and caramelize rather than fall apart.

Pat the chicken thighs very dry with paper towels — remove surface moisture to allow the skin to brown and crisp rather than steam. Season both sides of each thigh with 1 teaspoon of salt and a generous crack of black pepper.

Make the herb oil: in a large bowl combine 3 tablespoons olive oil, 2 teaspoons dried rosemary, 2 teaspoons dried thyme, and 1/2 teaspoon salt. Whisk briefly to bloom the dried herbs in the oil — heating or allowing them to sit in oil releases their essential oils and improves flavor distribution.

Toss the sweet potatoes and carrots in about two-thirds of the herb oil (reserve the rest for the chicken). Spread them in a single layer on a large rimmed baking sheet, leaving space in the center or top third for the chicken. Don’t overcrowd: air circulation around pieces produces better caramelization.

Coat each chicken thigh with the remaining herb oil, making sure to get oil under the skin where possible (carefully lift the skin with your finger and rub some oil/herb mix between skin and meat). Rubbing oil under the skin flavors the meat directly and helps the skin render fat for an extra-crispy finish.

Arrange the thighs skin-side up on the baking sheet among the vegetables or on a slight bed of veg so rendered juices drip onto the potatoes and carrots during roasting. The skin-side-up position keeps the skin dry and exposed to hot air, ensuring crispness; placing thighs above veg lets the vegetables soak up chicken juices for extra flavor.

Roast at 425°F (220°C) for 20 minutes. This initial high-heat interval jump-starts browning on both skin and vegetables.

After 20 minutes, remove the pan, toss the sweet potatoes and carrots so the browned sides face up, and add the broccoli florets tossed with a light drizzle of olive oil and a pinch of salt (you can add broccoli at this stage to avoid overcooking). Return to oven and continue roasting for 15–25 minutes more, until the chicken reaches an internal temperature of 165–175°F (74–79°C) measured at the thickest part near the bone and vegetables are fork-tender and caramelized. The higher end of the temperature range for thighs (175°F/79°C) yields more tender, fall-off-the-bone texture as the collagen breaks down.

If the skin isn’t quite crisp enough, use the broiler for 1–2 minutes — watch closely to avoid burning. Broiling exposes the skin to intense dry heat that finishes crisping instantly.

Remove the pan and let the chicken rest 8–10 minutes before serving. Resting allows juices to redistribute through the meat for juicier thighs and prevents plates from becoming greasy from immediate slicing.

Serve: arrange two thighs per plate (or divide as you prefer) with roasted sweet potatoes, carrots, and broccoli spooned with pan juices. Finish with a final pinch of flaky sea salt if desired.