One Pot Chicken & Potatoes

• Gluten free

• Meat

  • 8 Chicken thighs

• Produce

  • 5 Carrots
  • 15 Garlic cloves, whole
  • 1 Onion
  • 4 tsp Pepper or 5 cloves garlic, ground
  • 6 Potatoes, large

• Baking & Spices

  • 1 Kosher salt
  • 1/2 tsp Paprika
  • 1 Pepper, black ground

Found on letthebakingbeginblog.com

Ingredients

• 8 chicken thighs
• 6-8 large potatoes, cut in quarters or halves
• 5-6 carrots, cut in 1-2 inch pieces
• 1 onion, cut in quarters
• 15-20 garlic cloves, whole
• Kosher salt
• Black ground pepper
• 4 tsp ground pepper or 5 cloves garlic, crushed
• ½ tsp paprika (optional)
• 3-4 Tbsp olive oil.

Directions

• Preheat oven to 375F. Line a baking sheet with foil or even better, parchment paper.
• Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
• Pat dry chicken with paper towel.
• Add chicken, potatoes and carrots, onion & garlic to the lined baking dish and sprinkle with salt, ground pepper and garlic. Drizzle with olive oil. Toss everything to coat.
• Place in the oven and bake for 1 hour 20 minutes. Check for doneness, if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
• If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. Watch carefully, or they will burn.
• Remove from the oven and serve right away in the baking dish or transfer to a warm serving plate.