Roasted chicken thighs, potatoes, carrots and onion tossed in simple spices, garlic and oil. Then oven baked until chicken is juicy with crispy skin and onions are roasted. Major yum!
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:8 servings 1x
2 lbs chicken thighs, bone in and skin on
6 large potatoes, cut into 1.5″ cubes (large)
4 carrots, peeled and cut into large pieces
1 large onion, cut into large chunks
3 large garlic cloves, sliced
2 tbsp avocado or olive oil
1 tsp cumin or coriander
1 tsp dried oregano
1 tsp dried basil
1 tsp dried rosemary
1 tsp salt
Ground black pepper, to taste
3 bay leaves
Preheat oven to 450 degrees F and prepare large 9 x 13 baking dish with walls.
To the dish, add chicken, potatoes, carrots, onion, garlic and bay leaves.
Drizzle with oil and then sprinkle with cumin or coriander, dried herbs, salt and pepper.
Using your hands, mix well.
Bake for 40-45 minutes or until potatoes are fork tender and chicken juices run clear when poked.
Remove from the oven and dig in! How easy was this?!
Meal prep and make ahead tip – double the recipe. Bake one tonight and refrigerate 2nd one assembled and covered, then bake tomorrow. I do it all the time.
Store leftovers in an airtight container for up to 5 days. Veggies will lose their crispy-ness. You can reheat on a ceramic non-stick skillet to bring some of crispy-ness back and without much oil thanks to the coating.
The best chicken to use is any cut with bone in and skin on.
You can use any dried herbs you like or have on hand. And skip cumin or use coriander instead.
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