Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Herbs de Provence
  • 2 teaspoons coconut or date sugar, optional
  • sea salt and black pepper, to taste
  • 3 Tablespoons olive oil
  • 6 bone-in, skin-on chicken thighs
  • 16 ounces small Yukon Gold potatoes, cut in half
  • 16 ounces small carrots, peeled

Instruction

  • Preheat oven to 400 degrees. Mix the garlic powder, onion powder, sugar*, salt, pepper, and Herbs de Provence together and set aside.
  • Pour oil onto sheet pan and spread it around. Place the chicken, potatoes, and the carrots on the pan. Rub them around in the oil to coat.
  • Sprinkle half of the seasoning mixture over the pan, flip them over and sprinkle the remaining mix over the top. Rub around to make sure they are coated and the chicken is skin side up and the potatoes are cut side down.
  • Bake for 30 to 35 minutes, until a meat thermometer reads 165 degrees. Broil for 2 to 3 minutes to get the skin extra crispy, if desired.