gluten-free | whole30 | paleo
+ chicken thighs + carrots + green beans + baby red potatoes + red onion + garlic cloves + fresh rosemary & thyme + olive oil + salt & pepper
Preheat oven to 400 degrees. Toss the vegetables and herbs with oil, place on baking sheet. Add chicken thighs, season with salt & pepper.
Bake for 30-35 minutes, tossing vegetables once or twice during cooking.
Remove from the oven and serve!
An easy, delicious, and healthy dinner of juicy roasted chicken and colorful tender vegetables.