Fall flavors come together in this easy sheet pan dinner that is gluten and dairy free and is a good source of protein, Vitamins A, C and potassium. One teaspoon of Italian seasoning can be substituted for the rosemary and other vegetables like cauliflower, broccoli and sweet potatoes can also be used instead of the carrots.
Yield
4 Servings
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Ingredients
1 Tbsp fresh rosemary (chopped and divided)
3/4 tsp salt (divided)
1/4 tsp ground black pepper
4 bone-in, skin-on chicken thighs
1 lb medium carrots (peeled and halved lengthwise if large)
1 lb red or yellow potatoes (cut into 1 inch chunks (or baby potatoes cut in half))
4 Tbsp extra virgin olive oil
2 Tbsp maple syrup
Instructions
- Position oven racks in the upper and lower thirds of the oven. Preheat to 400°F and line a baking sheet with foil.
- Combine ½ T. rosemary, ½ tsp. salt, and pepper in a small bowl. Rub mixture all over chicken as well as under chicken skin. Place chicken skin side up on the baking sheet and place the halved carrots and cut potatoes around the chicken.
- Whisk together the olive oil and maple syrup in a small bowl. Add mixture to the carrots and chicken, making sure they are coated well.
- Sprinkle remaining ¼ tsp. salt and ½ T chopped rosemary on the carrots and potatoes.
- Roast the chicken and vegetables on the upper rack until golden or until a food thermometer reads 165°F for the chicken, carrots until caramelized, and potatoes are browned, about 30 minutes (flipping once halfway).
- For extra flavor, drizzle the drippings from the chicken onto the carrots and potatoes.
Notes
Nutrition Info per serving:
Calories: 170, Saturated Fat: 1.3g, Sodium: 238mg, Fiber: 3.6g, Protein 7.5g
Source
Recipe adapted from: https://www.eatingwell.com/recipe/7951500/roasted-maple-glazed-chicken-carrots/