One-Pan Rosemary Chicken Thighs and Roasted Winter Vegetables for 2

My ultimate favorite one-pan dinner in the fall for 2! Chicken thighs, carrots, onions, turnips, and potatoes caramelize and roast to perfection in no time.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 673 Calories

Ingredients

• 4 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 1 ½ teaspoons salt, divided
• 2 carrots, sliced diagonally
• cooking spray
• 1 potato, sliced
• 1 pound chicken thighs
• 1 turnip, peeled and sliced
• 1 red onion, cut into small wedges
• 2 tablespoons fresh rosemary, divided
• 1 teaspoon freshly ground black pepper, divided

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 9x12-inch baking sheet with cooking spray.

Step 2

Combine carrots, turnip, potato, onion, 1 1/2 tablespoons olive oil, garlic, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated and place on the prepared baking sheet.

Step 3

Bake in the preheated oven until starting to soften, about 15 minutes.

Step 4

Remove from oven and place chicken thighs on top of vegetables; sprinkle with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 1 tablespoon rosemary.

Step 5

Bake in the preheated oven until chicken is crispy and vegetables are tender, about 15 minutes more.