Chicken with Potatoes and Carrots

Name: Chicken with Potatoes and Carrots
Total time: 1 min
Ingredients: 8 bone-in, skin-on chicken thighs (about 4 lb.); 2 tablespoons olive oil, divided; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon finely chopped fresh rosemary; 1 (24-oz.) package fingerling potatoes, halved; 8 ounces small carrots with tops; 1 large sweet onion, cut into 8 wedges; Vegetable cooking spray

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Total: 1 hours, 10 minutes

Servings: 7

Cost: $3.34 /serving

Author : MyRecipes

Ingredients

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8 bone-in, skin-on chicken thighs (about 4 lb.)2 tablespoons olive oil, divided2 teaspoons kosher salt1 teaspoon freshly ground black pepper1 teaspoon finely chopped fresh rosemary1 (24-oz.) package fingerling potatoes, halved8 ounces small carrots with tops1 large sweet onion, cut into 8 wedgesVegetable cooking spray

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Instructions

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Step 1

Preheat oven to 375°. Rub chicken thighs evenly with 1 Tbsp. olive oil. Stir together salt, pepper, and rosemary in a small bowl. Sprinkle chicken thighs evenly with 3 tsp. salt mixture.

Step 2

Stir together potatoes, carrots, and onions in a large bowl. Drizzle with remaining 1 Tbsp. olive oil, and sprinkle with remaining 1 tsp. salt mixture; toss to coat.

Step 3

Spread potato mixture in an even layer in a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan. Place chicken thighs 2 to 3 inches apart on potato mixture.

Step 4

Bake at 375° for 55 minutes to 1 hour or until a meat thermometer inserted in thickest portion of chicken registers 170°.

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