Roasted Chicken Thighs with Vegetables

  • 2-3 sweet onions
  • Kosher salt and freshly ground black pepper
  • 2 lemons
  • ½ cup extra virgin olive oil
  • 1 ½ pounds baby potatoes
  • 1 cup baby carrots
  • 2 tablespoons plus 1 teaspoon of chopped fresh rosemary
  • 6 chicken thighs

Preheat oven to 375 degrees. Line a rimmed baking sheet with heavy duty foil.

Cut the onion into thick slices. Place onion slices into the center of the baking sheet and season with salt and pepper.

Juice lemons in to a medium bowl. Whisk the olive oil into the lemon juice and season with 1 teaspoon salt, ½ teaspoon pepper, and 2 tablespoons rosemary. Add the potatoes and carrots to the bowl and toss to coat. Spread the vegetables around the outside of the baking sheet leaving some of the juice in the bowl. Put the chicken thighs in the same bowl along with more salt and pepper. Toss to coat. Place the chicken on top of the onions skin side up. Pour remaining juice over the chicken and 1 teaspoon rosemary.

Bake until the chicken is cooked through to an internal temperature of 160 degrees and the vegetables are tender, about 50 minutes to 1 hour. Serve the chicken with the vegetables.