One-Pan Chicken and Vegetables

Ingredients

Makes 4 servings

• 8 bone-in chicken thighs
• 3 potatoes, chunked
• 3 carrots, chunked
• 1 onion, chunked
• 1/3 cup olive oil
• 2 tbsp fresh thyme

Instructions

1. Preheat oven to 425°F. Toss vegetables with half the olive oil, spread on a large sheet pan.
2. Rub chicken thighs with remaining olive oil and thyme, nestle among the vegetables.
3. Roast 35–40 min until chicken is cooked through and vegetables are tender.
4. Season to taste before serving.