Step 2

Preheat the oven to 425°F.

Step 3

Arrange the carrots and onion in a single layer on a greased baking sheet.

Step 4

Slice the top off a head of garlic; discard the top and place on the tray.

Step 5

Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, and salt and pepper.

Step 6

Top with the chicken thighs. Rub each thigh with 1 teaspoon olive oil; season with salt and pepper.

Step 7

Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 20 minutes.

Step 8

To serve, divide the vegetables and chicken thighs among four plates.