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Crispy Baked Chicken Thighs with Roasted Potatoes and Carrots
Ingredients:
- 8 chicken thighs
- 2 pounds potatoes, peeled and cut into 1-inch cubes
- 2 cups carrots, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
Instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, combine the potatoes, carrots, olive oil, garlic powder, oregano, thyme, paprika, salt, and pepper. Toss to combine.
3. Place the chicken thighs in a single layer in a large baking dish. Top with the potato and carrot mixture.
4. Bake for 30 minutes, or until the chicken is cooked through and the potatoes and carrots are tender.
5. Serve hot. Enjoy!