A straightforward meal featuring roasted chicken, carrots, and potatoes, ideal for quick weeknight dinners.
# Ingredients:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon dried thyme
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
→ Vegetables
08 - 4 medium carrots, peeled and cut into 1-inch pieces
09 - 4 medium Yukon Gold potatoes, cut into 1-inch cubes
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Optional Garnish
13 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Preheat oven to 425°F. Lightly grease a large sheet pan with olive oil or line with parchment paper.
02 - In a large bowl, combine chicken thighs with 1 tablespoon olive oil, garlic powder, paprika, thyme, salt, and black pepper. Toss until all pieces are evenly coated.
03 - In another bowl, combine carrots and potatoes with 1 tablespoon olive oil, salt, and black pepper. Mix thoroughly.
04 - Spread seasoned vegetables evenly on the prepared sheet pan. Arrange chicken thighs skin side up among the vegetables.
05 - Roast in preheated oven for 35 to 40 minutes until chicken reaches internal temperature of 165°F and vegetables are tender with golden edges.
06 - For extra crispy skin, broil for 2 to 3 minutes at the end of cooking.
07 - Remove from oven and sprinkle fresh parsley over the dish before serving.
