One pan chicken & veggies🍗🥕

This recipe is the perfect recipe for when you're craving a home-cooked meal. You cannot go wrong with simple yet stated chicken and veggies. Its also perfect if you are a beginner cook (like me), and you want impress someone you love! The nice thing about this recipe is that all you have to do is season and let it cook in the oven. >>Watch the video here<<

Ingredients

• 24 oz. baby potatoes
• 6 to 8 medium carrots
• 1 red onion 
• 4 cloves garlic 
• 1/4 cup olive oil 
• thyme 
• rosemary
• Sage
• 1/2 tsp garlic powder 
• 1/4 tsp paprika 
• 1 tsp salt 
• 1/2 tsp freshly cracked black pepper 
• 4 bone-in, skin-on chicken thighs 
• 2 tablespoon butter cut into 6 pats, 1 per thigh
• 1 tablespoon the

Steps:

1. Heat the oven - Preheat the oven to 425°F.
2. Chop vegetables, potatoes, and onion into 1inch pieces
3. Add the olive oil, honey, rosemary, thyme, garlic powder, paprika, salt, and pepper in a bowl and stir until well combined. Add kosher salt and freshly cracked black pepper.
4. Season vegetables - Add carrots, potatoes, and onion to baking dish and Mix in the seasoning. Pour over the vegetable mixture and mix until the vegetables are coated.
5. Add vegetables to pan
6. Prepare chicken - Pat the chicken thighs dry with a paper towel. 
7. Season chicken - Coat the chicken thighs in remaining olive oil and rub into the thighs. 
8. Season each thigh with kosher salt and black pepper and more seasoning as needed 
9. Arrange the chicken thighs on top of the vegetables. Lift the skin of each chicken thigh and tuck 1 pat of butter under each skin.
10. Bake chicken - Bake covered for 30 minutes, remove the cover, then bake for an additional 30-40 minutes, or until the skin is golden and the internal temperature of the chicken i s 165°F.
11. Serve - Remove from the oven and allow to rest for 10 minutes, then serve. Spoon juices over each serving.