Sheet Pan Dinner: Chicken, Potatoes, and Carrots
A few days ago, we defrosted some chicken thighs and bought a bag of yellow and purple small potatoes. For Christmas, my brother sent us a jar of Spiceology’s Greek Freak herb and spice rub, so we used that on the chicken. We seasoned the potatoes with some olive oil and garlic salt. We also had a carrot (the zucchini was too old, whoops) and wanted to do something a little different there, not just the same herbs we used on everything else. I saw this Oven-Roasted Spiced Carrots recipe which called for various spices. We only had like one carrot and this was supposed to be simple so we sprinkled some cinnamon and paprika and tossed the carrot pieces with the spices and olive oil.
We stuck the whole pan in the oven at 425° (our oven runs low) for 25 minutes. We checked it, took the carrots out, and stuck it back in for a 3-minute high broil.
Ta-da. Dinner! And leftover chicken and potatoes for lunch or another dinner, perhaps with a salad.