Crackly, Garlicky Chicken Thighs

CRACKLY, GARLICKY CHICKEN THIGHS
3 T. garlic powder
2 T. smoked paprika
1 T. regular paprika
2 t. red pepper
2 t. black pepper
1 T. kosher salt
1 c. vegetable oil
2-3 lbs. skin-on, bone-in chicken thighs
1 (8-oz.) carton sliced mushrooms
1 (8-oz.) pearl onions, peeled
1 (6-oz.) fresh baby carrots
Fresh dill, garnish

1. In a bowl combine the garlic powder, paprika, red pepper, black pepper and salt.
2. Rub1/2 of this mixture all over the thighs, even under the skin.
3. In another large bowl combine the oil with remaining spice mixture.
4. Add the thighs to the oil mixture, turn to coat.
5. Cover and refrigerate overnight or let sit at room temperature for 1 hour. Turn the thighs occasionally.
6. Drain the marinade off the chicken thighs and pat dry with paper towels.
7. Take foil and line a baking sheet with a rim and spray with PAM.
8. Preheat oven 450 and place rack in center of oven.
9. Place the thighs on foil lined baking sheet.
10. Place the mushrooms, onions and carrots around the thighs.
11. Roast until chicken is cooked through and skin is crackly and crispy, 45-60 minutes, depending on size of thighs.
12. Garnish with fresh dill.