Monday, October 10, 2016

Chicken with Potatoes and Carrots

The trick to extra-savory veggies is cooking the chicken atop the potatoes and carrots.
Makes 6 to 8 servings             Total time: 1 Hour, 10 Minutes

8          bone-in, skin-on chicken thighs (about 4 pounds)
2          tablespoons olive oil, divided
2          teaspoons kosher salt
1          teaspoon freshly ground black pepper
1          teaspoon finely chopped fresh rosemary
1          (24-ounces) package fingerling potatoes, halved
8          ounces small carrots with tops
1          large sweet onion, cut into 8 wedges
Vegetable cooking spray

1.    Preheat oven to 375°. Rub chicken thighs evenly with 1 tablespoon olive oil. Stir together salt, pepper, and rosemary in a small bowl. Sprinkle chicken thighs evenly with 3 teaspoon  salt mixture.

2.    Stir together potatoes, carrots, and onions in a large bowl. Drizzle with remaining 1 tablespoon  olive oil, and sprinkle with remaining 1 tsp. salt mixture; toss to coat.

3.    Spread potato mixture in an even layer in a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan. Place chicken thighs 2 to 3 inches apart on potato mixture.

4.    Bake at 375° for 55 minutes to 1 hour or until a meat thermometer inserted in thickest portion of chicken registers 170°.
Heart Healthy

1 comment:

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    Love PIC


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