Easy One-Tray Chicken Thighs And Veggies Recipe by Tasty

Ingredients

• 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

1. Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
2. Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
3. Sprinkle remaining salt and pepper on either side of each chicken thigh.
4. Arrange chicken thighs skin-side up on top of the vegetables.
5. 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.
6. Enjoy!