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°.