One-Pan Roasted Chicken with Carrots

​​I seriously love the one-pan recipes! I mean throwing everything on one pan and placing it in the oven is too easy. Not only does it make for a simple meal prep, but also a quick clean up too. I am someone who falls into the routine of prepping and eating broccoli and cauliflower rice a lot, so anytime I find a new recipe with a different vegetable then I am definitely trying it out. I pretty much doubled this recipe below (minus the olive oil, I kept that the same), then increased the chicken amount a little more to get even more meals out of it. Also, instead of doubling the carrots I just added 1½ pounds of asparagus instead since someone I cook for does not enjoy carrots so much. For such a simple list of ingredients I thought this meal turned out tasting really good. Mixing it up and cooking with chicken thighs is always really tasty too, so don't let that dissuade you from trying this recipe. Not much prep besides cutting the vegetables and chopping the rosemary, which you can totally do the night before if you want to save time in the kitchen the following day. I definitely recommend this is as a "beginner" meal prep recipe, and also to those more advanced meal preppers if they want an easy day in the kitchen and delicious meals all week! 

One-Pan Roasted Chicken with Carrots
Ingredients:

• 4 chicken thighs
• 1½ pounds carrots, peeled and trimmed
• 1 large onion, peeled and cut into eighths
• 1 head of garlic
• 4 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 425°F.
2. Arrange the carrots and onion in a single layer on a greased baking sheet.
3. Slice the top off a head of garlic; discard the top and place on the tray.
4. Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, and salt and pepper.
5. Top with the chicken thighs. Rub each thigh with 1 teaspoon olive oil; season with salt and pepper.
6. Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 20 minutes.
7. To serve, divide the vegetables and chicken thighs among four plates.

Original recipe found here