8 new potatoes halved if small or quartered if large
2 carrots peeled and cut into large dice
1 red onion cut into eighths
1 Granny Smith apple cut into large dice
2 garlic cloves peeled
1 branch fresh rosemary or 2 teaspoons dried rosemary
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 bone-in skin-on chicken thighs, trimmed of excess fat
Directions
Preheat the oven to 450 degrees and adjust the oven rack to the middle position.
Place the potatoes, carrots, onion, apple, garlic, rosemary, ½ teaspoon of salt and the pepper in a small bowl and mix well. Transfer the vegetables to a large baking pan. Season the chicken with the remaining 1/2 teaspoon of the salt, and arrange on top of the vegetables.
Transfer the chicken to the oven and cook until the juices run clear, about 45 minutes. If using a thermometer, the chicken is done when the internal temperature reaches 170 degrees. Transfer to a large platter and serve immediately.
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