One Pan Chicken and Vegetables
No Image
Complete meal with chicken thighs and roasted vegetables
Ingredients
- 6 chicken thighs, bone-in skin-on
- 2 lbs baby potatoes, halved
- 1 lb carrots, cut into chunks
- 1 large onion, quartered
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F
- Toss vegetables with 2 tbsp oil and seasonings
- Arrange on large baking sheet
- Season chicken with salt, pepper, and remaining oil
- Place chicken on top of vegetables
- Bake 35-40 minutes until chicken reaches 165°F
- Let rest 5 minutes before serving
Notes
Cut vegetables to similar sizes for even cooking