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!!
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
finely chopped parsley
finely chopped green onions
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.
**** 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.