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From the Gardener’s Kitchen – Chicken with New Potatoes & Carrots

February 10, 2017 by lheideman

  • 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.

Serves 6-8.

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