One Pan Garlic Roasted Chicken and Baby Potatoes

• 5 to 6 chicken thighs, bone-in and skin on (2 lbs. total)
• 15-20 baby potatoes, halved
• 2 medium carrots, cut into 1-inch pieces (optional)
• ½ onion, quartered
• 4 cloves garlic, minced
• 2 to 3 tablespoons olive oil
• 2 teaspoons salt (or to taste)
• ½ teaspoon ground black pepper (or to taste)
• 1 tablespoon dried rosemary

1. Preheat oven to 350 degrees F.
2. In a large roasting pan or casserole dish, add chicken, potatoes, carrots (if using), onion, garlic and olive oil. Season with salt and pepper and toss to coat.
3. Arrange chicken in between the potatoes. Then, sprinkle dried rosemary on top of the chicken and vegetables.
4. Place the pan in the oven and cook for 1 hour and 25 minutes until skin crispy and golden brown and potatoes are soft when pierced with a fork.
5. For crispier and more browned skin, turn the broiler on high and broil for 3-4 minutes until crispy. Be sure to keep a close eye on the broiler as things can burn very quickly.
6. Remove from oven and serve.

How to store: Transfer any leftovers into an airtight container with the juices from the pan, and refrigerate for up to 4 days. To reheat, place in the microwave, air fryer at 300F for 5 minutes, or in the oven at 300F for 10 minutes.