potatoes, carrots
Roasted Chicken and Vegetables
Ingredients:
- 2-3 lbs. chicken thighs
- 2 large potatoes, peeled and cut into 1-inch cubes
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. Place chicken thighs in a large baking dish.
3. In a separate bowl, combine potatoes, carrots, olive oil, garlic powder, oregano, thyme, salt, and pepper. Mix until vegetables are evenly coated.
4. Place vegetables around chicken thighs in baking dish.
5. Bake for 45 minutes, or until chicken is cooked through and vegetables are tender.
6. Serve and enjoy!