One-Pan Rosemary Chicken Thighs And Roasted Winter Vegetables For 2
After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan.
Recipe Summary One-Pan Rosemary Chicken Thighs And Roasted Winter Vegetables For 2
My ultimate favorite one-pan dinner in the fall for 2! Chicken thighs, carrots, onions, turnips, and potatoes caramelize and roast to perfection in no time.
Ingredients | Sheet Pan Chicken Thigh Recipescooking spray2 carrots, sliced diagonally1 turnip, peeled and sliced1 potato, sliced1 red onion, cut into small wedges3 tablespoons olive oil, divided4 cloves garlic, minced2 tablespoons fresh rosemary, divided1 ½ teaspoons salt, divided1 teaspoon freshly ground black pepper, divided1 pound chicken thighsDirectionsPreheat oven to 425 degrees F (220 degrees C). Grease a rimmed 9x12-inch baking sheet with cooking spray.Combine carrots, turnip, potato, onion, 1 1/2 tablespoons olive oil, garlic, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated and place on the prepared baking sheet.Bake in the preheated oven until starting to soften, about 15 minutes.Remove from oven and place chicken thighs on top of vegetables; sprinkle with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 1 tablespoon rosemary.Bake in the preheated oven until chicken is crispy and vegetables are tender, about 15 minutes more.Info | Sheet Pan Chicken Thigh Recipesprep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
2
Yield:
2 servings
TAG : One-Pan Rosemary Chicken Thighs And Roasted Winter Vegetables For 2Meat and Poultry Recipes, Chicken, Chicken Thigh Recipes,
