Roasted Chicken Thighs with Potatoes and Carrots

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 2 chicken thighs

• 200 g potatoes

• 100 g carrots

• 1 tbsp olive oil

• 2 cloves of garlic

• 1/4 tsp salt

• 1/4 tsp black pepper

• 2 tbsp water

Tools you'll need

Instructions

1. 1

   Preheat oven to 220°C. Cut potatoes into 2 cm cubes and carrots into 1 cm slices.

   ~10 min
2. 2

   In a mixing bowl, toss potatoes, carrots, minced garlic, olive oil, salt, and black pepper until coated.

   ~2 min
3. 3

   Spread vegetables on a baking sheet. Place chicken thighs on top, skin side up. Drizzle with water.

   ~2 min
4. 4

   Roast in oven until chicken reaches 74°C internal temperature and vegetables are tender, about 25 minutes.

   ~25 min
5. 5

   Remove from oven and let rest for 5 minutes before serving.

   ~5 min