Chicken with Roasted Carrots and Potatoes

March 12, 2017


One pot chicken with roasted carrots and potatoes


Makes ~6 servings


8 Chicken Thighs (bone in & with skin) or 4 Chicken Quarters 

6-8 medium Potatoes, cut in quarters or halves

5-6 Carrots, cut in 2 inch pieces

4 Shallots, halved

8-10 cloves Garlic, whole

Salt & Peper to taste



Preheat oven to 375F.


Line a baking sheet with foil or even better, parchment paper.


Pat dry chicken with paper towel.


Add chicken, potatoes, carrots, shallots, and garlic to a lined baking dish and sprinkle with salt and pepper. Drizzle with olive oil. Toss everything to coat.


Place in the oven and bake for 50 minutes. Check for doneness, if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready. Add more time if not browned enough. 


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