Easy One-Tray Chicken Thighs And Veggies

• fingerling potato1 lb
• carrot8 oz
• medium red onion1
• salt2 teaspoon
• black pepper1 ½ teaspoon
• dried rosemary1 teaspoon
• olive oil1 tablespoon
• garlic4 clove
• chicken thighs6

Instructions

1. 1

   Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.

2. 2

   Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt.

3. 3

   Roll around and rub to coat everything evenly.

4. 4

   Sprinkle remaining salt and pepper on either side of each chicken thigh.

5. 5

   Arrange chicken thighs skin-side up on top of the vegetables.

6. 6

   Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.

7. 7

   Enjoy!