Name: One Pan Garlic Roasted Chicken and Baby Potatoes
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 5 to 6 chicken thighs, bone-in and skin onÂ (2 lbs. total); 15-20Â baby potatoes, halved; 2 mediumÂ carrots, cut into 1-inch pieces (optional); 1/2 onion,Â quartered; 4 clovesÂ garlic, minced; 2 to 3Â tablespoons olive oil; 2 teaspoons salt (or to taste); 1/2 teaspoon ground black pepperÂ (or to taste); 1 tablespoon dried rosemary

In a large roasting pan or casserole dish, add chicken, potatoes, carrots (if using), onion, garlic and olive oil. Season with salt and pepper and toss to coat.

Arrange chicken in between the potatoes. Then, sprinkle dried rosemary on top of the chicken and vegetables.

Place the pan in the oven and cook for 1 hour and 25 minutes until skin crispy and golden brown and potatoes are soft when pierced with a fork.

For crispier and more browned skin, turn the broiler on high and broil for 3-4 minutes until crispy. Be sure to keep a close eye on the broiler as things can burn very quickly.

5 to 6 chicken thighs, bone-in and skin onÂ (2 lbs. total)

2 mediumÂ carrots, cut into 1-inch pieces (optional)

1/2 teaspoon ground black pepperÂ (or to taste)

One Pan Garlic Roasted Chicken and Baby Potatoes

Ingredients

Directions

Nutrition