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Baked Chicken Thighs with Root Vegetables

  • Prep 5 min
  • Total 45 min
  • Servings 4
  • Pinterest
    469
  • Print
    1K
  • Save
    498
  • Facebook
    65
  • Email
    104

This hearty baked chicken dinner takes just 45 minutes from start to finish and calls for only one pan. One and done! MORE + LESS -

Aaron Hutcherson
September 20, 2016

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

Steps

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  • 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).

Expert 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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