Roasted Chicken Thighs with Potatoes and Vegetables

• Gluten free

• Meat

  • 8 Chicken thighs

• Produce

  • 6 Carrots
  • 4 Celery stalks
  • 6 Garlic cloves
  • 1/2 tsp Garlic powder
  • 1 Onion, large
  • 8 Potatoes, small medium

• Condiments

  • 1/4 cup Soy sauce, lite

• Baking & Spices

  • 1 tsp Paprika
  • 1 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on thefrugalfairy.com

Ingredients

• 8 Chicken Thighs
• 6-8 carrots, roughly chopped
• 8-10 small-medium potatoes (quartered if small, cut in half then thirds if medium)
• 4-6 celery stalks, roughly chopped
• 1 large onion, chopped
• 6-8 garlic cloves, cut in half
• FOR THE MARINADE:
• ¼ C. olive oil
• ¼ C, lite soy sauce
• ½ tsp. salt
• 1 tsp pepper
• 1 tsp paprika
• ½ tsp garlic powder
• (plus salt, pepper, and garlic powder to season)

Directions

• Preheat oven to 450°.
• spray a baking pan with rim with non-stick spray.
• Put the chopped potatoes, carrots, celery, onion and garlic cloves in a large bowl and pour the marinade ingredients on top. Mix until well combined and set to the side.
• Sprinkle salt, pepper, and garlic powder on both sides of the chicken thighs.
• Using a slotted spoon, transfer the veggies in a single layer to a baking pan with rim. Reserve the liquid. (The slotted spoon with drain excess liquid, as you dont want all of the liquid in the baking pan)
• Place the chicken thighs on top of the vegetables, skin side up.
• Using the remaining liquid from the veggies, brush over the top of the chicken thighs. You will probably have some left over which you can discard.
• Roast in the oven for 1 hour or until chickens internal temp is 160°F and the veggies are soft. (Halfway through, I turned the pan.)