Chicken and Carrots

Ingredients

• 4 chicken thighs
• 1½ pounds carrots, peeled and trimmed
• 1 large onion, peeled and cut into eighths
• 1 head of garlic
• 4 tbs olive oil
• 1 tbs chopped fresh rosemary
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Prep Oven: Preheat oven to 425°F.
2. Prep Vegetables: Arrange carrots and onion in a single layer on a greased baking sheet. Slice the top off a head of garlic and place it on the tray.
3. Season: Drizzle vegetables with 2 tbs olive oil, season with rosemary, salt, and pepper.
4. Add Chicken: Place chicken thighs on top. Rub each thigh with 1 tsp olive oil and season with salt and pepper.
5. Roast: Roast 15-20 minutes, until chicken skin is golden and carrots are tender.
6. Serve: Divide chicken and vegetables among four plates and serve hot.

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