Easy Chicken and Potatoes

Ingredients

• 6 bone-in skin-on chicken thighs (or bone-in chicken breasts)
• 2 tablespoons olive oil (divided)
• ¾ teaspoon lemon pepper seasoning
• 1 pound baby potatoes (quartered)
• 8 ounces carrots (about 2 medium, cut into ½" pieces)
• ½ medium onion (chopped)
• 3 cloves garlic (minced)
• salt and black pepper (to taste)

Steps

1. 1

   Preheat oven to 400°F.

2. 2

   Drizzle 1 tablespoon olive oil over the chicken thighs and season with lemon pepper seasoning.

3. 3

   In a medium bowl, combine potatoes, carrots, onion, garlic, remaining olive oil, and salt & pepper to taste. Toss well.

4. 4

   Place vegetables on a non-stick or parchment-lined baking sheet. Nestle chicken pieces in between the vegetables.

5. 5

   Roast 45-50 minutes or until potatoes are tender and chicken reaches 165°F.

6. 6

   Remove chicken from the pan and use a spatula to stir vegetables in the juices on the pan.

7. 7

   Serve immediately.