One-Pan Roasted Chicken with Carrots

4 chicken thighs

1½ pounds carrots, peeled and trimmed (We used purple, yellow and orange. Small carrots can be left whole; large carrots can be cut in half or quarters.)

1 large onion, peeled and cut into eighths

1 head of garlic

4 tablespoons olive oil

1 tablespoon chopped fresh rosemary

Salt and freshly ground black pepper, to taste

Directions at purewow.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer