Chicken with Potatoes and Carrots

- Photo: Alison Miksch
Photo: Alison Miksch

The trick to extra-savory veggies is cooking the chicken atop the potatoes and carrots.

Hands-on time: 15 minutes
Total time: 1 hour 10 minutes
Yields: Makes 6 to 8 servings


8 bone-in, skin-on chicken thighs (about 4 lb.)

2 tablespoons olive oil, divided

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon finely chopped fresh rosemary

1 (24-oz.) package fingerling potatoes, halved

8 ounces small carrots with tops

1 large sweet onion, cut into 8 wedges

Vegetable cooking spray

How to Make It

Preheat oven to 375°. Rub chicken thighs evenly with 1 Tbsp. olive oil. Stir together salt, pepper, and rosemary in a small bowl. Sprinkle chicken thighs evenly with 3 tsp. salt mixture.

Stir together potatoes, carrots, and onions in a large bowl. Drizzle with remaining 1 Tbsp. olive oil, and sprinkle with remaining 1 tsp. salt mixture; toss to coat.

Spread potato mixture in an even layer in a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan. Place chicken thighs 2 to 3 inches apart on potato mixture.

Bake at 375° for 55 minutes to 1 hour or until a meat thermometer inserted in thickest portion of chicken registers 170°.


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