6 | Chicken thighs, bone-in |
3 | Carrots |
2 | Onions |
4 | Potatoes |
handful | Fresh green beans, trimmed. |
2 tsp | Salt |
1 tsp | Pepper |
5 Tbsp | Olive oil |
1. Preheat the oven to 450. |
2. Line a baking sheet with heavy-duty foil. |
3. Cut all of the vegetables into bite-sized pieces. |
4. Leave a handful of green beans whole but trim ends. |
5. Toss vegetables in a bowl with 5 tbsp of oil, 2 tsp of salt, and 1 tsp of pepper. |
6. Ensure that all the vegetables are covered with oil, salt, and pepper. |
7. Spread the vegetables evenly over a foil-lined baking sheet. © FirstPageRecipes.com |
8. On each of the 6 chicken thighs, peel back the skin (leaving it attached), and season with 2 tsp of salt and 1 tsp of pepper, then replace the skin. |
9. Arrange the thighs on top of the vegetables. |
10. Bake for 40-60 minutes. |
11. Check the doneness of the chicken and vegetables to determine the exact cooking time. |
1. Use any vegetables that roast well: sweet potatoes, asparagus, mushrooms, etc. |
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