Sheet Pan Chicken And Root Vegetables

Ingredients

• 4 count chicken thighs
• 1 lb baby potatoes
• 3 count carrot
• 1 count red onion
• 3 tbsp olive oil
• 1 tbsp rosemary
• 1 tbsp thyme
• 1 tsp salt

Instructions

1. 1

   Preheat your oven to 425 degrees Fahrenheit.

2. 2

   Chop the potatoes, carrots, and red onion into bite-sized pieces.

3. 3

   Place the chicken and vegetables on a large sheet pan and toss with olive oil, rosemary, thyme, and salt.

4. 4

   Spread everything in a single layer.

5. 5

   Roast for 35 to 40 minutes until the chicken is cooked through and vegetables are tender.