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Roasted Chicken Thighs with Potatoes and Carrots

Does your family have a favorite meal? Something that you make almost, if not every, week and it's still just as good as the first time you made it? Well I can't wait to share ours with you. Do you know what the best part is? It is SUPER easy to make and it's a sheet pan meal which makes it even better. This recipe is perfect for a busy weeknight because you can throw it in the oven and when you pull it out your done! This is also a budget friendly gluten free meal (depending on your seasonings of choice) and a great way to use up the produce in your fridge. You can easily double this recipe if needed!

Roasted Chicken Thighs with Potatoes and Carrots
*Sheet Pan Dinner*

**Serves 4 (2 adults and 2 kids)
*Bone-In, Skin-On Chicken Thighs, qty of 6
*Red Potatoes, approx 5-6, washed and chopped into small pieces
*Baby Carrots 12oz
*Olive Oil 1-2 tbsp
*Kosher Salt 1 tsp or to taste
*Ground Black Pepper 1/2 tsp
*Garlic Powder 1/2 tsp
*Paprika 3/4 tsp
*Seasoning for Chicken Thighs: seasoning salt, ground black pepper and garlic powder to taste or seasonings of your choice!

1. Preheat your oven to 400 degrees. (This recipe works very well with a convection oven because you get heat for all sides creating a more even roast.) 

2. Spray your baking sheet with non stick cooking spray. 

3. Wash and chop those veggies! I like to chop the potatoes into small cubes/wedges as pictured below. This ensures they'll be cooked all the way when the carrots and chicken thighs are done. I like to use baby carrots here so I don't have to chop carrots but obviously you don't have to. If you decide to use whole carrots just make sure to cut them into relatively small pieces so they too will cook through in time. Place your veggies on the greased pan. 

4. Drizzle with olive oil, about 1-2 tablespoons. Sprinkle on the kosher salt, ground black pepper, paprika, garlic powder and dried parsley. Toss and make sure everything gets coated in oil and seasonings. Push veggies to all sides of the baking sheet making room for the meat to go in the middle. 

5. It's time to season those chicken thighs! There is no set amount of seasonings here because its all about preference in my opinion. Most importantly make sure your chicken thighs are dry by patting both sides of each thigh with a paper towel. Season both sides of the chicken thighs with seasoning salt, ground black pepper and garlic powder or seasonings of your choice. Place thighs top or skin side up onto the baking sheet.

6. Place on the middle rack of the oven. Roast at 400 degrees for 45-55 minutes or until chicken is cooked through and the skin is brown and crispy.

7. Remove from oven and let rest for 5 minutes. Serve and enjoy!

Simple.Rustic.Budget Friendly.Delicious!


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