- 6 chicken thighs skin on
- 4 carrots washed, peeled and cut on the bias
- 1 medium onion cut in big pieces
- 10-12 small potatoes scrubbed and cut in half
- 1 teaspoon turmeric
- olive oil salt and pepper
- parsley for garnish
Preheat oven to 425°. Line a sheet pan with parchment or foil.
Rinse chicken and pat dry. Place skin side up on sheet pan.
Add vegetables around the chicken.
Drizzle with olive oil and mix around with your hands making sure chicken is coated.
Sprinkle with turmeric, salt and pepper to taste.
Roast for 35-45 minutes turning pan and mixing around once during cooking.
Roast until chicken is cooked through.
Sprinkle with parsley and serve.
Calories: 695kcal | Carbohydrates: 102g | Protein: 30g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 162mg | Potassium: 2721mg | Fiber: 14g | Sugar: 8g | Vitamin A: 10279IU | Vitamin C: 111mg | Calcium: 99mg | Iron: 5mg