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°.