Roasted Carrots, Potatoes, and Chicken
A delicious and hearty one-pan meal of roasted chicken, carrots, and potatoes.
10m
Prep Time
50m
Cook Time
4
Servings
Ingredients
4 bone-in chicken thighs
4 carrots, peeled and sliced
4-5 small potatoes, cut into bite-sized pieces
3 cloves garlic, minced
2 tbsp olive oil
1/2 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Step 1
Preheat oven to 425°F (220°C).
Step 2
In a large bowl, combine the chicken, carrots, potatoes, garlic, olive oil, dried thyme, dried rosemary, salt, and pepper. Toss to coat well.
Step 3
Spread the chicken and vegetables evenly on a large baking sheet, making sure they are not too crowded.
Step 4
Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the vegetables are browned and tender.
Step 5
Garnish with fresh parsley and serve hot.