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  • Writer's pictureLuanne

Chicken with Potatoes and Carrots

I made this when we were having some friends over for dinner. One of them has some pretty serious dietary restrictions and I didn't have to change this recipe at all! Except for some of the amounts lol.

Ingredients List:

8 bone-in, skin-on Chicken Thighs

2 tablespoons Olive Oil, divided

2 teaspoons Kosher Salt

1 teaspoon Black Pepper

1 teaspoon finely chopped Rosemary

1 24oz package of Fingerling Potatoes, halved

8oz small Carrots with tops

1 large Sweet Onion, cut into 8 wedges

Vegetable Cooking Spray

  1. Preheat oven to 375°.

  2. Rub Chicken evenly with 1 tablespoon of Olive Oil.

  3. Stir together Salt, Pepper, and Rosemary in a small bowl.

  4. Sprinkle Chicken evenly with 3 teaspoons of the salt mixture.

  5. Stir together Potatoes, Carrots, and Onions in a large bowl.

  6. Drizzle with remaining 1 tablespoon Olive Oil.

  7. Sprinkle with the remaining 1 teaspoon Salt Mixture.

  8. Toss to coat.

  9. Spread Potato mixture in an even layer on a lightly greased (with cooking spray) baking sheet.

  10. Place Chicken 2-3 inches apart on top of the potato mixture.

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

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