Chicken and Carrots

Ingredients

• 4 chicken thighs
• 1½ pounds carrots, peeled and trimmed
• 1 large onion, peeled and cut into eighths
• 1 head of garlic
• 4 tbs olive oil
• 1 tbs chopped fresh rosemary
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Preheat the oven to 425°F.
2. Arrange the carrots and onion in a single layer on a greased baking sheet.
3. Slice the top off a head of garlic, discard the top, and place on the tray.
4. Drizzle 2 tbs olive oil over the vegetables, and season with rosemary, and salt and pepper.
5. Top with the chicken thighs. Rub each thigh with 1 tsp olive oil and season with salt and pepper.
6. Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 20 minutes.
7. To serve, divide the vegetables and chicken thighs among four plates.