Roasted Chicken and Vegetables

Juicy bone-in chicken thighs roasted with baby potatoes, carrots, and red onion in herb seasoning.

Ingredients

• 24 oz baby potatoes, halved
• 2 large carrots, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 4 cloves garlic, peeled and left whole
• 1/4 cup avocado oil
• 2 tsp dried basil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1 tsp salt
• 1/2 tsp freshly cracked black pepper
• 4 bone-in, skin-on chicken thighs (about 2 lbs)

Steps

1. Preheat the oven to 425°F. Wash and cut the baby potatoes in half (or into 1-inch pieces if larger). Slice the carrots into 1-inch pieces. Cut the red onion into wedges. Peel the garlic and leave whole.
2. In a bowl, stir together the avocado oil, basil, rosemary, thyme, garlic powder, paprika, salt, and pepper.
3. Place the prepared vegetables in a large bowl and drizzle with half of the seasoning. Toss until coated, then transfer to a 9x13-inch or larger casserole dish.
4. Place the chicken thighs in the same bowl and pour the remaining oil and herbs over top. Toss until coated, then nestle the chicken into the vegetables so the chicken is not covered.
5. Roast at 425°F for 40 minutes, then carefully stir the vegetables and spoon some pan liquid over the chicken. Return to the oven for about 20 minutes more, until the chicken skin is golden and the vegetables are caramelized. Serve hot.

Original used olive oil for roasting; we swapped to avocado oil for a higher smoke point under roasting heat.

Source: Budget Bytes