- 8 bone-in, skin-on chicken thighs
- T. olive oil, divided
- 2 t. kosher salt
- 1 t. black pepper
- 1 t. fresh, finely chopped rosemary
- 1 large, sweet onion, cut into wedges
- a bunch of small carrots
- 1 quart of new potatoes, halved
Preheat oven to 375 degrees. Rub thighs with 1 T. olive oil. Stir together salt, pepper, and rosemary in small bowl. Sprinkle thighs with three teaspoons of salt mixture.
Stir together potatoes, carrots, and onions in a large bowl. Drizzle with remaining 1 T. olive oil and sprinkle with remaining 1 t. salt mixture.
Spread vegetable mixture in an even layer, in a lightly greased, heavy-duty foil-lined sheet pan. Place thighs 2-3 inches apart on top of the vegetables.
Bake at 375 degrees for 55 minutes to 1 hour, or until a meat thermometer inserted in thickest portion of chicken registers 170 degrees.