Ingredients

The following ingredients have 4 Servings
  • 1½-2 lbs. bone-in, skin-on chicken thighs (May substitute 1 lb. boneless, skinless chicken thighs)
  • 12 oz whole carrots (~6-8 medium), cut into carrot sticks
  • 12 oz green beans (~2 large handfuls), washed and trimmed
  • 12 oz baby red potatoes, halved or quartered (may sub cubed sweet potatoes)
  • 1 medium red onion, cut into wedges
  • 3-4 garlic cloves, minced
  • 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
  • 2 teaspoons fresh thyme (or ¾ teaspoon dried thyme)
  • ½ tablespoon olive oil or avocado oil* (Use 1 tablespoon oil if using boneless/skinless chicken thighs)
  • ½ teaspoon fine salt
  • ½ teaspoon black pepper

Instruction

  • Preheat the oven to 425ºF. Line a large rimmed, baking sheet with parchment paper.
  • Toss the chopped vegetables and herbs with oil directly on the baking sheet.
  • Place chicken thighs on top of the vegetables.
  • Season chicken and veggies with salt and pepper.
  • Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes. Toss and turn the vegetables once or twice during cooking.