One-Pan Rosemary Chicken Thighs and Roasted Winter Vegetables for 2 recipe

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Ingredients

cooking spray
2 carrots, sliced diagonally
1 turnip, peeled and sliced
1 potato, sliced
1 red onion, cut into small wedges
3 tablespoons olive oil, divided
4 cloves garlic, minced
2 tablespoons fresh rosemary, divided
1 ½ teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
1 pound chicken thighs

Nutrition Info

672.9 calories
carbohydrate: 42.2 g
cholesterol: 140.1 mg
fat: 37 g
fiber: 7.8 g
protein: 43.4 g
saturatedFat: 7.4 g
servingSize: -
sodium: 1972.8 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 9x12-inch baking sheet with cooking spray.

  2. Combine carrots, turnip, potato, onion, 1 1/2 tablespoons olive oil, garlic, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper, toss until well coated and place on the prepared baking sheet.

  3. Bake in the preheated oven until starting to soften, about 15 minutes.

  4. Remove from oven and place chicken thighs on top of vegetables, sprinkle with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 1 tablespoon rosemary.

  5. Bake in the preheated oven until chicken is crispy and vegetables are tender, about 15 minutes more.

Recipe Yield

2 servings

Recipe Note

My ultimate favorite one-pan dinner in the fall for 2! Chicken thighs, carrots, onions, turnips, and potatoes caramelize and roast to perfection in no time.

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