Description
Crispy Rosemary Chicken and Potatoes
Ingredients
4 bone-in, skin-on chicken thighs
1 lb red potatoes, cut into wedges
1 cup baby carrots
3 tbsp olive oil
2 cloves garlic, minced
1 tsp dried rosemary (or 1 tbsp fresh, chopped)
1/2 tsp paprika
Salt and pepper to taste
Directions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Season potatoes and carrots: In a large bowl, toss potatoes and carrots with 2 tbsp olive oil, garlic, rosemary, paprika, salt, and pepper. Spread evenly on the baking sheet.
Prepare chicken: Rub chicken thighs with the remaining 1 tbsp olive oil, then season generously with salt, pepper, and a pinch of rosemary. Place the chicken thighs on top of the vegetables.
Bake: Roast for 40–45 minutes, or until the chicken skin is crispy and golden and the potatoes are tender. The chicken should reach an internal temperature of 165°F (74°C).
Serve: Garnish with fresh rosemary (optional) and enjoy!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: ~400 kcal per serving
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