Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Easy One-Tray Chicken Thighs And Veggies

by Andrew Ilnyckyj

Ingredients

for 3 servings

  • 1 lb
    fingerling potato (455 g)
  • ½ lb
    carrot (225 g)
  • 1 medium red onion, thickly sliced
  • 2 teaspoons
    salt
  • 1 ½ teaspoons
    black pepper
  • 1 teaspoon
    dried rosemary, finely chopped
  • 1 tablespoon
    olive oil
  • 4 cloves garlic
  • 6 chicken thighs, skin-on

Advertisement

Preparation

  1. Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
  2. Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
  3. Sprinkle remaining salt and pepper on either side of each chicken thigh.
  4. Arrange chicken thighs skin-side up on top of the vegetables.
  5. Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
  6. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this