Roasted Chicken Thighs with Carrots

Published by Bat-El at December 18, 2016

Ingredients

4-6 chicken thighs
1 small onion-finely diced
4-5 medium carrots-cut into chunks
2 celery stalks-thinly chopped
1 red bell pepper-diced
½-1 tsp pink Himalayan salt
½-1 tsp ground black pepper
1 tsp onion powder
1/8 cup olive oil
Fresh chopped parsley-for garnish and taste

Chicken and potatoes are the ultimate pairing. But this time I felt like trying some other vegetable that I can just throw in the oven in one pan and not worry about overcooking it. I was so impressed with the results that I felt bad I did not make a bigger quantity! The carrots give a special sweetness from its own natural sugars and the taste is so delicious. I just added some healthy Mexican rice on the side for my starch and garnished with fresh chopped parsley.

Instructions

1). Preheat your oven to 425F. Start by placing the carrots on the bottom of the sheet, then arrange the chicken on top, spread the onions, celery and bell pepper.

2). Drizzle the olive oil, sprinkle onion powder, salt and pepper.

3). Cover tightly with aluminum foil and bake for 50 minutes.

4). After 50 minutes, carefully remove the aluminum foil and continue baking until everything is golden brown. Sprinkle fresh chopped parsley and serve.