I am not sure about you..but I LOVE ANY MEALS that’s are ONE POT, ONE PAN or ONE TRAY!! Anything that I can make using ONE item to cook MOST of my DINNER in!! I LOVE!!! Lately, with the kids after school activities and me working all week..my meal planning has been center around these easy but FLAVOR-FUL meals!! Last night I made this one pan chicken with potato and carrots using all the ingredients that I have on HAND and my family LOVES IT!!! The only thing is next time…I think I will add a little more SALT …if I am eating it with WHITE RICE!!! If you are making rice pilaf…and using chicken powder or chicken stock with sodium…then you can jus follow this recipe. I love this one pan chicken meal because it has a protein and the vegetable all in ONE PAN. So, basically my dinner was 90% done!! My oldest LOVE this meal because she doesn’t need the rice pilaf …she just eats the carrots and the chicken and she is GOOD. I am recipe testing for pork chops ONE PAN meal for next week…so wish me LUCK!!
INGREDIENTS
10 small potatoes—cut in half’s
6 medium size carrots- peeled and cut into 2 inch pieces
8 chicken thighs fat trimmed
1 large onion sliced
10 cloves garlic peeled–mashed
4 tablespoon olive oil
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 teaspoon paprika
1 tablespoon garlic powder
2 teaspoon dried thymes
GARNISH
finely chopped parsley
finely chopped green onions
INSTRUCTION
Preheat oven to 375F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper or FOIL.
Combine all ingredients in a bowl or in the prepared baking pan.
Toss everything together until all ingredients are coated evenly.
Distribute everything in the jelly roll pan. Bake in a preheated to 375F oven for 1 hour. Take a spoon and ladle the juice over the chicken thigh and potato/carrots ….NEXT, increase heat to 425 and bake for another 15 minutes until the chicken is golden in color. I like my skin crispy.
Remove from the oven and serve chicken thighs with rice pilaf and veggies (potato and carrots). Sprinkle with chopped parsley and green onions.
Chicken has been washed and pat dry. I cover my pan with FOIL to make cleaning up even easier
With a paper towel …pat all the chicken pieces dry
Potato and Carrots all wash and dry…now I just have to peel them
All my seasoning …ready to be measure out into a little bowl
Chicken ..potato, carrots and onion all cut and ready to pour some olive oil and the seasons over
Chicken Thigh all season and ready to bake
ALL ready for the oven
Chicken is half way done..if you would like..you can flip the chicken thigh over..I actually like my skin side very crispy so I usually don’t flip
About to ladle some juice over and crank up the OVEN
Skin all crispy and golden brown
Bake Chicken goes so well with rice pilaf…. potato and carrot
**** If you have time and can leave these chicken thigh marinade in the refrigerator over night…they will be even BETTER!!! I just place everything in a ziplock bag and when I am ready to eat…I just dump it all on the baking pan and bake.
**** Trader Joes has this onion salt…if you like..you can substitute this for your salt and thyme. But I would use 2 tablespoon instead of 1 tablespoon.
