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.
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
Preheat oven to 375°.
Rub Chicken evenly with 1 tablespoon of Olive Oil.
Stir together Salt, Pepper, and Rosemary in a small bowl.
Sprinkle Chicken evenly with 3 teaspoons of the salt mixture.
Stir together Potatoes, Carrots, and Onions in a large bowl.
Drizzle with remaining 1 tablespoon Olive Oil.
Sprinkle with the remaining 1 teaspoon Salt Mixture.
Toss to coat.
Spread Potato mixture in an even layer on a lightly greased (with cooking spray) baking sheet.
Place Chicken 2-3 inches apart on top of the potato mixture.
Bake at 375° for 55 minutes to 1 hour or until a meat thermometer inserted in the thickest portion of chicken registers 170°.