1.5 HOURS/EASY ONE SHEET DISH/SERVES 8
nutrition per serving:
210 calories, 16g protein, 5g carbs, 14g fat
ingredients
- 8 chicken thighs, bone in*
- 1.5 pounds of baby potatoes, halved or 3 Yukon gold potatoes, quartered or 4 red potatoes, halved*
- Olive oil
- 4 large carrots or a few handful of baby carrots
- 1 large yellow onion
- Salt and pepper
- Italian seasoning
- Pam cooking spray
directions
- Preheat your oven to 400 degrees.
- Spray your sheet pan or roaster pan with Pam.
- Cut your veggies to about the same size, so that they cook evenly. I cut the onions into quarters or 8ths and make sure the carrots aren’t too big.
- Boil the carrots separately until they are a little soft. (Carrots tend to be under-cooked when the whole dish is complete, so cooking them a bit prior to roasting the combined ingredients makes them perfectly cooked. Trust me!)
- Arrange all the ingredients, including the carrots, onto your sheet or pan.
- Drizzle olive oil over all of the ingredients and use your hands to make sure all the ingredients are coated well.
- Season the entire pan with Italian seasoning and use your hands again to make sure your ingredients are covered completely.
- Sprinkle salt and pepper over the entire pan to taste.
- Roast uncovered for 60-90 minutes or until the chicken’s internal temperature reaches 165f.*
notes
You can use any parts of the chicken that you like. Sometimes I butcher a whole chicken and use that. I prefer chicken thighs (tastier, juicier) but it’s your choice.
Potatoes are also your choice – I like the creaminess of the Yukons.
Use a bluetooth thermometer to keep track of your chicken’s internal temp without having to open up the oven door! I use a wonderful meat probe called MEATER. It’s cordless and uses Bluetooth to connect with your phone. I mentioned it while making my lemon chicken recipe here and my meatloaf recipe here.
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