Chicken thighs, potatoes, carrots, onion, and garlic roasted on a single tray!Here is what you'll need!One-Tray Roasted Chicken Thighs and VeggiesServings: 3-4INGREDIENTS1 pound fingerling potatoes ½ pound carrots1 medium red onion, thickly sliced2 teaspoons salt1½ teaspoons black pepper1 teaspoon rosemary, finely chopped1 tablespoon olive oil4-6 garlic cloves 6 skin-on chicken thighsPREPARATION1. Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly. 2. Sprinkle remaining salt and pepper on either side of each chicken thigh. Arrange chicken thighs skin-side up on top of the vegetables. 3. 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.Check us out on Facebook! - facebook.com/buzzfeedtastyMUSICSoul SitarLicensed via Warner Chappell Production Music Inc.Created by https://www.buzzfeed.com/bfmp/videos/13442
