5mediumpotatoes (russett, red, gold, or white)scrubbed and cut into 2" chunks
3largecarrotssliced into 2" chunks
½red onionrough chopped
2tablespoonsavocado or olive oil
8boneless, skinless chicken thighs
2tablespoonsbuttermelted
2teaspoonsdried thyme
2teaspoonsKosher salt
2teaspoonsdried garlic
Instructions
Preheat oven to 425º, using bake or roast mode. Prepare sheet pan by spraying with cooking oil or covering with parchment paper or foil. Add potatoes, carrots, and onions to sheet. Drizzle with avocado or olive oil and toss with your hands.
Add chicken thighs to sheet. Don't flatten them completely in order to prevent them from drying out. Brush with melted butter and season.
Bake or roast sheet pan for 25-27 minutes. Check the internal temperature of the chicken. The chicken is done when it reaches 165º. Use a fork to pierce the potatoes and carrots to see if they are done.
Notes
Keep leftovers in an airtight container in the fridge for up to 3 days.