The Penny Stretcher

Recipes

Sheet-pan chicken thighs with potatoes and carrots

One pan, bone-in thighs and whatever root vegetables are cheapest this week.

Serves 4, 50 minutes One pan

Method

  1. Heat the oven to 425°F.
  2. Toss the potatoes, carrots and onion with 2 tablespoons of oil, salt and pepper on a large sheet pan.
  3. Rub the chicken with the remaining oil and the spices, season with salt, and nestle it skin-side up among the vegetables.
  4. Roast for 35 to 45 minutes, until the vegetables are tender and the chicken reaches 165°F in the thickest part.

Storing leftovers: Refrigerate within 2 hours; eat within 3 to 4 days.

Check labels for allergens. Cooking times vary by stove and oven; use a food thermometer for meat and poultry. Recipes are general information, not nutrition advice.

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