The Spicy Olive’s Roasted Chicken with Potatoes and Carrots

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The Spicy Olive's Roasted Chicken with Potatoes and Carrots
The Spicy Olive's Roasted Chicken with Potatoes and Carrots
Votes: 1
Rating: 5
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Rate this recipe!
Servings
Ingredients
  • 8 chicken thighs bone-in and skin-on
  • 2 tablespoons The Spicy Olive's Herb's de Provence olive oil
  • 2 teaspoons Sea Salt
  • 1 teaspoon Pepper
  • 1 teaspoon fresh rosemary finely chopped
  • 1 24 oz package fingerling potatoes
  • 8 oz baby carrots
  • 1 large sweet onion but into 8 wedges
Servings
Ingredients
  • 8 chicken thighs bone-in and skin-on
  • 2 tablespoons The Spicy Olive's Herb's de Provence olive oil
  • 2 teaspoons Sea Salt
  • 1 teaspoon Pepper
  • 1 teaspoon fresh rosemary finely chopped
  • 1 24 oz package fingerling potatoes
  • 8 oz baby carrots
  • 1 large sweet onion but into 8 wedges
The Spicy Olive's Roasted Chicken with Potatoes and Carrots
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees. Rub chicken thighs with tablespoon of Herbs de Provence olive oil. Sprinkle half of the rosemary, salt and pepper on the thighs. Place the carrots, potatoes, and onions in a bowl and place remaining Herbs de Provence olive oil, salt, pepper, and roasemary on the vegetables. Grease a baking sheet lined with aluminum foil with a teaspoon or 2 of the Herbs de Provence olive oil. Spread potato mixture on the baking sheet in an even layer. Place thighs 2-3 inches apart on potato mixture. Bake at 375 degrees for 55 minutes to 1 hour until a meat thermometer inserted into thigh reads 170 degrees.