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One Sheet Pan Chicken Thighs with Potatoes and Carrots

WORK

10

minutes

WATCH

20

minutes

READY IN

30

minutes

for 4 portions

21oz / 600g

chicken thighs (with or without skin)

21oz / 600g

baby potatoes

21oz / 600g

carrots

5oz / 140g

onions

6tbsp / 90ml

olive oil

4tbsp / 60ml

lemon juice

4 cloves

garlic

2tbsp

dried rosemary

1/2tsp

salt

1/4tsp

pepper

  1. Preheat oven to 425°F (200-210°C).
  2. Clean chicken thighs if necessary, cut baby potatoes in halves or quarters, quarter carrots into sticks, slice onions and press garlic. Put chicken and veggies in a bowl.
  3. Mix olive oil, lemon juice, pressed garlic, dried rosemary, salt and pepper and pour over the meat and veggies. Stir or shake so that everything is coated with seasoning.
  4. Line baking sheet with tin foil or parchment paper and distribute meat and veggies evenly. Use 2 sheets if necessary.
  5. Put sheet(s) on the middle rack in the oven and roast for 20-25 minutes until chicken is cooked through and veggies are soft and browned. Check after 10 minutes and toss lightly, if parts start to get too dark.

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