One-Sheet Roasted Dinner

Preheat oven to 400 degrees.

Wash/pat the four chicken thighs. Arrange the chicken on a quarter baking sheet. Mine is nonstick, so you may want to PAM yours beforehand, which is something I don’t do.

After washing the potatoes, cut them lengthwise, then slice them in 1-inch thick pieces. Scatter them among the chicken thighs.

Cut the onions into the same-sized pieces, and scatter them on the sheet, too.

Now add the carrot pieces from the package. There may not be enough room for all the carrots from the package. There never is on mine. So don’t worry about using the whole bag. Especially if you buy the two-pounder!

Drizzle olive oil over everything. Season to your family’s preference with the salt and pepper and Italian seasoning.

Bake it in the oven for one hour at 400 degrees.

I like this because it’s the only way I can make chicken come out all the way done. I don’t know what’s wrong with me. BUT this is a recipe I developed for chicken with the bone and the skin. I would say it goes without saying that a skinless piece of chicken wouldn’t do too well here, but I guess when it comes to recipes, nothing goes without saying.