One-Pan Roasted Chicken and Vegetables

therealfoodrds.com
serves 4
A one-pan wonder that will be on your table in less than 1 hour. And clean up is a breeze!
​Ingredients

• 1½–2 lbs. bone-in, skin-on chicken thighs (May substitute 1 lb. boneless, skinless chicken thighs)
• 12 oz. whole carrots (~6–8 medium), cut into carrot sticks
• 12 oz.  potatoes, halved or quartered 
• 1 medium red onion, cut into wedges
• 3–4 garlic cloves, minced
• 1 Tbsp. fresh rosemary (or 1 tsp. dried)
• 2 tsp. fresh thyme (or ¾ tsp. dried)
• 1/2  Tbsp. olive or avocado oil* (Use 1 Tbsp. oil if using boneless/skinless chicken thighs)
• 1/2 tsp. sea salt and pepper to taste

Preparation

1. Preheat oven to 425ºF.
2. Line a large rimmed, baking sheet with parchment paper.
3. Toss prepped and chopped vegetables and herbs with oil right on the baking sheet.
4. Place chicken thighs on top of the vegetables.
5. Season all with salt and pepper.
6. Bake for 30-35 minutes or until chicken is cooked through and potatoes are tender. Toss and turn vegetables once or twice during cooking.