Pan-Roasted Chicken Thighs with Rosemary and Carrots

Name: Pan-Roasted Chicken Thighs with Rosemary and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs chicken thighs; 2 tbsp olive oil; 1 tbsp finely chopped fresh rosemary; 12 oz julienned carrots; 3 minced garlic cloves; 1 tsp sea salt; 1/2 tsp black pepper

Tender chicken thighs roasted with earthy rosemary and sweet carrots until caramelized and golden.

Cuisine: American

Category: Whole30

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1.5 lbs chicken thighs
2 tbsp olive oil
1 tbsp finely chopped fresh rosemary
12 oz julienned carrots
3 minced garlic cloves
1 tsp sea salt
1/2 tsp black pepper

Instructions

Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season evenly with 1 tsp sea salt and 1/2 tsp black pepper.
Step 2: Place chicken skin-side up on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with 1 tbsp chopped rosemary, 3 minced garlic cloves, and 12 oz julienned carrots.
Step 3: Roast for 25-30 minutes until chicken reaches 165°F (74°C) internally and carrots are tender with golden edges, flipping carrots halfway through.