- 6 skin on chicken thighs
- 4 carrots, washed, peeled and cut on the bias
- 1 onion, chopped
- 10 small potatoes, cut in half
- 1 teaspoon turmeric
- 2 tablespoon olive oil
- ½ teaspoon salt
- ⅛ teaspoon 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: 985kcal | Carbohydrates: 102g | Protein: 47g | Fat: 44g | Saturated Fat: 11g | Cholesterol: 212mg | Sodium: 533mg | Potassium: 2934mg | Fiber: 14g | Sugar: 8g | Vitamin A: 10360IU | Vitamin C: 111mg | Calcium: 108mg | Iron: 6mg