Rosemary-Black Pepper Chicken Thighs with Roasted Potatoes and Carrots

Name: Rosemary-Black Pepper Chicken Thighs with Roasted Potatoes and Carrots
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on (about 1.5 lbs) chicken thighs; 1.5 lbs, halved baby potatoes; 1 lb, peeled and cut into 1-inch pieces carrots; 3 tbsp olive oil; 2 tsp dried rosemary; 1 tsp black pepper; 1 tsp garlic powder; 1/2 tsp salt

Juicy chicken thighs roasted with potatoes and carrots, seasoned with rosemary and black pepper for a simple, flavorful weeknight dinner.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

4 bone-in, skin-on (about 1.5 lbs) chicken thighs
1.5 lbs, halved baby potatoes
1 lb, peeled and cut into 1-inch pieces carrots
3 tbsp olive oil
2 tsp dried rosemary
1 tsp black pepper
1 tsp garlic powder
1/2 tsp salt

Instructions

Step 1: Preheat oven to 425°F. Toss 1.5 lbs baby potatoes, 1 lb carrots, 3 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, and 1 tsp black pepper in a large bowl until evenly coated; spread on a baking sheet in a single layer.
Step 2: Season 4 bone-in, skin-on chicken thighs with 2 tsp dried rosemary, 1 tsp black pepper, and 1/2 tsp salt, then place on top of the vegetables on the baking sheet.
Step 3: Roast for 35-40 minutes until the chicken reaches 165°F internally and vegetables are tender with golden edges.