Ingredients
- 4 chicken thighs
- 4 drumsticks
- 2 pounds carrots, peeled and trimmed
- 1 large onion, peeled and cut into eighths
- 1 head of garlic
- 1/3 cup extra virgin olive oil
- 1 tablespoon chopped fresh rosemary
- Kosher salt and freshly ground black pepper, to taste
Shopping List
- 1 4-piece package chicken thighs
- 1 4-piece package chicken drumsticks
- 2 pounds carrots
- 1 large onion
- 1 head of garlic
- 1 package fresh rosemary
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Pantry List
- 1 bottle extra virgin olive oil
- 1 box Kosher salt
- 1 container black peppercorns
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Instructions
- Preheat the oven to 425°F.
- Arrange the carrots and onion in a single layer on a greased baking sheet.
- Slice the top off a head of garlic; discard the top and place on the tray.
- Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, and salt and pepper.
- Top with the chicken thighs and drumsticks. Rub each thigh and drumstick with the rest of the extra virgin olive oil; season with salt and pepper.
- Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 20 minutes.
- Allow for chicken and vegetable to rest before serving
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