Description
This simple and flavorful one-tray meal features juicy roasted chicken thighs and a variety of colorful vegetables.
Ingredients
Scale
- 1 lb fingerling potato
- ½ lb carrot
- 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
Instructions
- Step: Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
- Step: Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
- Step: Sprinkle remaining salt and pepper on either side of each chicken thigh.
- Step: Arrange chicken thighs skin-side up on top of the vegetables.
- Step: 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.
- Step: Enjoy!
Notes
Ensure chicken skin is patted dry before seasoning to achieve maximum crispiness. Adjust roasting time slightly based on your oven’s performance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Meal
- Method: Roasting
- Cuisine: North American
Nutrition
- Serving Size: 1 serving
- Calories: 685 kcal
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 76 g
- Cholesterol: 210 mg
Keywords: chicken, dinner, roasted, sheet pan, easy, vegetable, healthy