- cooking spray
- 2 carrots, sliced diagonally
- 1 turnip, peeled and sliced
- 1 potato, sliced
- 1 red onion, cut into small wedges
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, divided
- 1 1/2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 pound chicken thighs
- Preheat 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.
04/28/2018
recipepes.com
One-Pan Rosemary Chicken Thighs and Roasted Winter Vegetables for 2, recipe
PT15M
PT1H
5
455 calories
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