Chicken with Potatoes and Carrots

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.

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.

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.

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