Roasted Chicken with Potatoes and Carrots
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Source: https://recipheon.com/en/recipes/main-dishes/roasted-chicken-with-potatoes-and-carrots
About this recipe
Roasted chicken thighs with potatoes and carrots make a complete sheet-pan dinner seasoned simply with sweet paprika. The vegetables roast alongside the meat, absorbing its flavor and browning around the edges. If the potatoes are large, cut them into smaller pieces or briefly parboil them so they become tender at the same time as the chicken. Oil helps the vegetables roast evenly, while sweet paprika gives the meat color and a mild aroma. Serve immediately, when the chicken skin is browned and the vegetables are tender.
Ingredients
Servings: 4
4 chicken thighs
500 g potatoes
3 carrots
1 tablespoon oil
1 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 200°C. Cut the potatoes into cubes about 2 cm wide and the carrots into slices about 1 cm thick.
Mix the oil with the sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub part of the mixture onto the chicken thighs, then thoroughly toss the remaining mixture with the potatoes and carrots.
Arrange the chicken thighs and vegetables in a single layer on a large baking sheet, leaving space between the pieces. Bake on the middle rack for 40–45 minutes.
After about 22 minutes, stir the vegetables and turn the chicken thighs. Continue baking until the skin is browned, the meat at the bone is thoroughly cooked, and the potatoes and carrots can be easily pierced with a fork.
Divide the chicken and vegetables into four portions and serve right away.
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