Over the years, I've had folks tell me how difficult it is trying to cook separately for family members that aren't grain free or low carb without making two different meals. Well this dish is one that can please everyone...most importantly you, the cook! The potatoes I used were small creamer potatoes the size of large cherry tomatoes and everything cooks together and is cooked perfectly at the same time. You simply add the potatoes to the plate of the family members that aren't low carb. It's as simple as that! I snapped a few photos below and included the easy peasy recipe. Enjoy!
|Ready to be roasted|
|Fresh out of the oven|
Roasting Pan Herbed Chicken Thighs & Sprouts
3 pounds boneless skinless chicken thighs
2 pounds fresh brussels sprouts, trimmed and halved
2 medium carrots, peeled and sliced diagonally
1 pound small creamer potatoes, optional
5 tablespoons olive oil, divided
Sea Salt and black pepper, to taste
1 teaspoon dried thyme
1 to 2 teaspoons dried rosemary
In a large nonstick roasting pan, place thighs, spacing about 1/2-inch apart. In a large bowl, add sprouts, carrots, and optional potatoes; toss with 3 tablespoons olive oil and season with salt and pepper, to taste. Toss veggies until evenly coated with oil. Spoon vegetables around chicken in pan. Drizzle remaining olive oil over chicken pieces. Season generously with salt and pepper, to taste. Sprinkle chicken with paprika and top with thyme and rosemary. Roast in a 425 degree oven for 30 to 40 minutes, or until chicken is done, reaching an internal temperature of 165 degrees. Baste chicken with pan juices about half way through cooking.