Ingredients
4 large bone-in, skin-on chicken thighs (about 1.5 pounds)
2 pounds carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon fresh lemon juice (optional)
1 tablespoon honey or maple syrup (optional, for glaze)
Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup.
In a small bowl, mix olive oil, minced garlic, salt, black pepper, thyme, and rosemary to create a marinade.
Place chicken thighs on the prepared baking sheet and brush or rub the garlic-herb mixture over the skin of each thigh.
Place the carrot pieces in a single layer around the chicken.
Sprinkle any remaining seasoning over the carrots.
Roast for 35 minutes, or until the chicken is golden brown and cooked through (internal temperature of 165°F), and the carrots are caramelized and tender.
Optionally, drizzle with lemon juice and/or honey/maple syrup during the last 5 minutes of roasting for a sweet glaze.
Let the chicken rest for 5 minutes before serving.
Notes
For a richer flavor, add a few chopped shallots or potatoes alongside the carrots.
Marinate the chicken for an extra 30 minutes in the fridge for more depth of flavor.
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 35
- Category: Cozy Chicken
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg