Sunday, February 14, 2016

Pan Roasted Chicken & Vegetables

4-6 chicken thighs (bone in and with skin on)
1 pound baby red potatoes,  quartered
2 cups baby carrots, quartered
1/2 medium yellow onion, coarsley diced
2 garlic cloves, minced
2 teaspoon seasoned salt
1 teaspoon black pepper
1 teaspoon rosemary, crushed

1/2 teaspoon thyme
3 Tablespoons olive oil (plus some for chicken)

For Chicken: Additional olive oil, seasoned salt, pepper & paprika

Preheat oven to 400 degrees.

Mix vegetables, seasonings and olive oil in large bowl.  Spread in Pampered Chef bar pan (or 15x10x1 pan of your choice.  There should be enough oil that it doesn't stick but you can spray with cooking spray if you think it might.).

Lay chicken thighs on top of vegetables.  Rub them with olive oil and season them with a little seasoned salt, pepper and paprika.

Bake for 45 minutes or until vegetables are tender.

ALTERNATE: This also works great with Shake'N Bake. Just prepare the chicken as directed on the package and bake it on top of the vegetables.

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