Ingredients:

  • 4-6 bone-in, skin-on chicken thighs
  • 1 lb baby potatoes OR potatoes cut into wedges (with skin on)
  • 12 oz baby carrots
  • 1 tbsp. olive oil
  • salt and pepper to taste (or your favorite seasoning mix)
  • salt and pepper to taste (or your favorite seasoning mix)

Instructions:

  1. Preheat oven to 440°
  2. Pat dry chicken thighs with a paper towel then season generously and rub in the spices.
  3. Rinse baby potatoes and toss in a bowl with baby carrots, 1 tbsp olive oil, and same seasoning you used for chicken.
  4. Arrange chicken thighs on parchment (or silicone mat) lined pan and fill in the spaces in between with seasoned veggies.
  5. Loosely cover with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes until chicken skin looks crisp and browned.
  6. Serve with you favorite side salad!

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