Lunch: Chicken with Potatoes and Carrots

The trick to extra-savory veggies is cooking the chicken atop the potatoes and carrots.

Ingredients

8 bone-in, skin-on chicken thighs (about 4 lb.)
2 tablespoons olive oil, divided
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon finely chopped fresh rosemary
1 (24-oz.) package fingerling potatoes, halved
8 ounces small carrots with tops
1 large sweet onion, cut into 8 wedges
Vegetable cooking spray

Instructions

Preheat oven to 375 °. Rub chicken thighs evenly with 1 Tbsp. olive oil. Stir together salt, pepper, and rosemary in a small bowl. Sprinkle chicken thighs evenly with 3 tsp. salt mixture.
Stir together potatoes, carrots, and onions in a large bowl. Drizzle with remaining 1 Tbsp. olive oil, and sprinkle with remaining 1 tsp. salt mixture; toss to coat.
Spread potato mixture in an even layer in a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan. Place chicken thighs 2 to 3 inches apart on potato mixture.
Bake at 375 ° for 55 minutes to 1 hour or until a meat thermometer inserted in thickest portion of chicken registers 170 °.

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