Ingredients
3
3 servings
- •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
- Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
- Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
- Sprinkle remaining salt and pepper on either side of each chicken thigh.
- Arrange chicken thighs skin-side up on top of the vegetables.
- 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.
- Enjoy!
Nutritional Facts
Per 3 servings
- Calories: 603
- Carbohydrate: 41g
- Fat: 17g
- Fiber: 5g
- Protein: 67g
- Sugar: 6g
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