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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
    Calories 628
    Fat 18g
    Carbs 36g
    Fiber 5g
    Sugar 3g
    Protein 74g

Estimated values based on one serving size.

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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!
 

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