Description
A hearty one-pan meal featuring tender chicken and roasted vegetables, perfect for a cozy family dinner.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 2 large carrots, peeled and chopped
- 1 pound baby potatoes, halved
- 1 medium onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss chicken thighs, carrots, potatoes, and onion with olive oil, rosemary, garlic powder, salt, and pepper until evenly coated.
- Arrange chicken and vegetables in a single layer on the baking sheet. Bake for 35-40 minutes, or until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.