Easiest Way to Make Pan Roasted Chicken Thighs And Potatoes

One-Pan Rosemary Chicken Thighs And Roasted Winter Vegetables For 2

On a rimmed baking sheet, toss potatoes with 1 tablespoon oil;

Recipe Summary One-Pan Rosemary Chicken Thighs And Roasted Winter Vegetables For 2

My ultimate favorite one-pan dinner in the fall for 2! Chicken thighs, carrots, onions, turnips, and potatoes caramelize and roast to perfection in no time.

Ingredients | Pan Roasted Chicken Thighs And Potatoes

cooking spray

2 carrots, sliced diagonally

1 turnip, peeled and sliced

1 potato, sliced

1 red onion, cut into small wedges

3 tablespoons olive oil, divided

4 cloves garlic, minced

2 tablespoons fresh rosemary, divided

1 ½ teaspoons salt, divided

1 teaspoon freshly ground black pepper, divided

1 pound chicken thighs

Directions

Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 9x12-inch baking sheet with cooking spray.

Combine carrots, turnip, potato, onion, 1 1/2 tablespoons olive oil, garlic, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated and place on the prepared baking sheet.

Bake in the preheated oven until starting to soften, about 15 minutes.

Remove from oven and place chicken thighs on top of vegetables; sprinkle with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 1 tablespoon rosemary.

Bake in the preheated oven until chicken is crispy and vegetables are tender, about 15 minutes more.

Info | Pan Roasted Chicken Thighs And Potatoes

prep: 15 mins cook: 30 mins total: 45 mins Servings: 2 Yield: 2 servings

TAG : One-Pan Rosemary Chicken Thighs And Roasted Winter Vegetables For 2

Meat and Poultry Recipes, Chicken, Chicken Thigh Recipes,

Images of Pan Roasted Chicken Thighs And Potatoes

Pan Roasted Chicken Thighs And Potatoes - Spread the potatoes in the pan, add marinated chicken, whole garlic cloves (with the peel), onion chunks and few more rosemary.