Photo: Alison Miksch
Hands-on Time
15 Mins
Total Time
1 Hour 10 Mins
Makes 6 to 8 servings

The trick to extra-savory veggies is cooking the chicken atop the potatoes and carrots.

How to Make It

Step 1

Preheat oven to 375°. Rub chicken thighs evenly with 1 Tbsp. olive oil. Stir together salt, pepper, and rosemary in a small bowl. Sprinkle chicken thighs evenly with 3 tsp. salt mixture.

Step 2

Stir together potatoes, carrots, and onions in a large bowl. Drizzle with remaining 1 Tbsp. olive oil, and sprinkle with remaining 1 tsp. salt mixture; toss to coat.

Step 3

Spread potato mixture in an even layer in a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan. Place chicken thighs 2 to 3 inches apart on potato mixture.

Step 4

Bake at 375° for 55 minutes to 1 hour or until a meat thermometer inserted in thickest portion of chicken registers 170°.

Ratings & Reviews

Good, but too much salt.

October 30, 2016
This was very good except for having way too much salt for my taste. Next time I will cut salt in half. 


August 22, 2016
When I made this, per directions and exact ingredients, the vegetables came out charred, burned and unedible.