Scrolling Is Evil / Tomato Potato / Recipes
Roast Chicken and Carrots
Serves 4 · about 45 minutes
Ingredients
- 8 bone-in chicken thighs, about 3 lb
- 1 1/2 lb carrots, peeled and cut into 2-inch pieces
- 1 yellow onion, cut into wedges
- 4 cloves garlic, smashed
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 1/4 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 425°F.
- Toss the carrots, onion, and garlic with 2 tablespoons of the oil, 3/4 teaspoon of the salt, and the thyme on a rimmed sheet pan.
- Pat the chicken dry. Rub with the remaining oil, salt, and pepper. Set the pieces on top of the vegetables, skin side up.
- Roast 40 minutes, until the skin is browned and the thickest thigh reads 165°F.
- Rest 5 minutes. Spoon the pan juices over the chicken and carrots.
Shop for it
This recipe is one of the starters in the Tomato Potato recipe book. Put it on a day in Plan, and Shop adds its ingredients to one list with the rest of the week, with shared ingredients added together and grouped by aisle.
Recipe by Scrolling Is Evil LLC, written for Tomato Potato. Free to copy, change and share under CC BY 4.0 with a link back to this page.
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