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Baked Chicken Thighs with Root Vegetables

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Baked Chicken Thighs with Root Vegetables
  • Prep Time 5 min
  • Total Time 45 min
  • Servings 4
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This hearty baked chicken dinner takes just 45 minutes from start to finish and calls for only one pan. One and done!

Ingredients

4
bone-in skin-on chicken thighs
1/2
lb carrots, chopped
1/2
lb new (baby) potatoes, halved
2
tablespoons vegetable oil
Kosher salt
Ground black pepper
Garlic powder

Directions

  • 1 Heat oven to 450°F. Line cookie sheet with sides with cooking parchment paper.
  • 2 Arrange 4 bone-in skin-on chicken thighs, 1/2 lb carrots, chopped, and 1/2 lb new (baby) potatoes, halved, on cookie sheet. Drizzle 2 tablespoons vegetable oil over chicken, carrots and potatoes; toss to coat. Sprinkle with Kosher salt, ground black pepper and garlic powder to taste, making sure to season both sides of chicken. Turn chicken skin side up.
  • 3 Bake about 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Tips  

Use whatever combination of root vegetables you want to make a complete, one-pan meal. Also, add your favorite herbs and spices to make this recipe one that you and your family will love.

Nutrition Information 
No nutrition information available for this recipe
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