One Pan Rosemary Chicken Dinner:
1 Package of Fresh Chicken Thighs
2.5 Pounds Red Potatoes, Diced
1 Bag Baby Carrots
1 Can of Chicken Broth
Half of White Onion, Chopped
3 Tablespoons Montreal Steak Seasoning
2 Tablespoons Dried Rosemary Leaves
4 Tablespoons Olive Oil
Parchment Paper (not waxed)
Line a large roasting pan with parchment paper.
Preheat your oven to 350 degrees.
Arrange chicken inside the lined pan arranging them so you have about 1/2 inch apart from each chicken.
Drizzle olive oil over the chicken making sure you coat the tops of the chicken.This will help the seasoning stick.
Pour the chicken stock into the pan ensuring it stays inside the parchment paper. It adds just a bit more flavor and keeps the chicken and vegetables moist.
Add the chopped potatoes and onions. Then add your steak seasoning and rosemary leaves on top of everything including the vegetables.
Place the pan into the oven and bake for about 1 hour at 350 degrees. Once the one hour is up, add your baby carrots and bake for an additional 20-30 minutes until the carrots are nice and soft.
Once your chicken reaches an internal temperate of 165 degrees, it’s done. Tip: If you want a more golden/crispy skin broil on high for about 5 minutes but make sure to watch it so you don’t burn the chicken.