Roasted Chicken and Vegetables

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  24 oz Potato, Baby
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  2 Carrots(122g)
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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tsp Basil, Fresh
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  1 tsp Thyme, Dried
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  1 tsp Rosemary, Fresh
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  0.5 tsp Garlic powder
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  0.3 tsp 1/4 tsp paprika ($0.02)
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  1 tsp 1 tsp salt ($0.05)
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  0.5 tsp 1/2 tsp freshly cracked black pepper ($0.03)
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  2 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

Instructions

1. 1Wash and cut the baby potatoes in half (or into 1-inch pieces if larger). Wash and slice the carrots into 1-inch pieces. Peel and cut the onion into wedges. Peel the garlic cloves and leave whole.
2. 2In a small bowl, combine the olive oil, fresh basil, fresh rosemary, dried thyme, garlic powder, paprika, salt, and pepper. Stir until well combined.
3. 3Place the prepared vegetables in a large bowl and drizzle half of the seasoning mixture over top. Toss until fully coated in oil and herbs, then transfer to a 9×13-inch or larger casserole dish, spreading them in an even layer.
4. 4Place the chicken thighs in the same bowl and pour the remaining seasoning mixture over top. Toss until fully coated, then nestle the chicken skin-side up into the vegetables, keeping the skin exposed.
5. 5Roast at 425°F for 40 minutes over direct heat. Remove the dish and carefully stir the vegetables, then spoon pan juices over the chicken. Return to the oven and roast for an additional 18–22 minutes, until the chicken skin is golden brown and crispy, the meat reaches an internal temperature of 165°F, and the vegetables are deeply browned and caramelized.
6. 6Let rest in the casserole dish for 5 minutes.
7. 7Divide the chicken and vegetables evenly into 4 airtight containers while hot. Pour pan juices over each portion, seal, and refrigerate up to 4 days.