Roasted Chicken With Carrots Ingredients
• 4- Chicken Thighs
• 1 and Half pounds carrots, peeled and Trimmed
• 1 Large onion, peeled and cut into eighths
• 1 Head of Garlic
• 4 Tablespoons olive oil
• 1 Tablespoon chopped fresh rosemary
• Kosher salt and freshly ground black pepper, to taste
Roasted Chicken With Carrots Direction
Pre-heat the oven to 425°F.
Prepare the carrots and onions in a single layer on a greased baking sheet.
Slice the top off a head of Garlic, Discard the top and place on the tray.
Drizzle Two tablespoons of olive oil over the vegetables, season with the rosemary, salt and pepper.
Top with the chicken thighs. Rub each thigh with one teaspoon of olive oil, season with salt and pepper.
Heat in the oven until the chicken skin is golden colour and the carrots are tender, 15 to 20 minutes.
To serve, divide the vegetables and chicken thighs among four plates.