| INGREDIENTS | DIRECTIONS |
|---|---|
Ingredients 4 bone-in chicken thighs, trimmed 2 medium potatoes 2 large carrots, peeled 1 poblano pepper 1 red onion 2 tbsp olive oil 2 tsp dried thyme 2 tsp garlic, granulated salt and pepper to taste Pan SpraySo food doesn't stick Supplies: Sheet Pan Foil or Parchment Paper Kitchen Knives Cutting Board Spatula Tongs Large plate & Platter Containers for prepared ingredients Container for trash |
1 Preheat oven to 425 degrees. Prepare the sheet pan with foil or parchment paper. Lightly coat the foil or pan with pan spray. 2 Place the chopped vegetables onto the pan. Drizzle with the olive oil. Sprinkle with 1 teaspoon thyme, 1 teaspoon garlic, and salt and pepper to taste. 3 Place the chicken on a plate. Season both sides of the chicken with the remaining seasonings, salt and pepper. Place the chicken thighs on the sheet pan with the vegetables. Leave the chicken skin-side up. 4 Bake in the oven for about 35 minutes or until the chicken reaches an internal temperature of 165 degrees and nicely browned along with the vegetables. |
Ingredients
Directions
Preheat oven to 425 degrees. Prepare the sheet pan with foil or parchment paper. Lightly coat the foil or pan with pan spray.
Place the chopped vegetables onto the pan. Drizzle with the olive oil. Sprinkle with 1 teaspoon thyme, 1 teaspoon garlic, and salt and pepper to taste.
Place the chicken on a plate. Season both sides of the chicken with the remaining seasonings, salt and pepper. Place the chicken thighs on the sheet pan with the vegetables. Leave the chicken skin-side up.
Bake in the oven for about 35 minutes or until the chicken reaches an internal temperature of 165 degrees and nicely browned along with the vegetables.