Roasted Paprika Chicken Thighs with Carrots & Potatoes

Ingredients

• 3 medium carrots
• 1 lb chicken thighs, boneless and skinless
• 0.5 small package fresh thyme (Leaves removed from stems; discard stems.)
• 2 medium yellow potatoes
• 0.25 tsp black pepper (Used for seasoning the vegetables and chicken.)
• 1 tbsp extra virgin olive oil (For the vegetables.)
• 0.125 tsp paprika (For seasoning the chicken.)
• 0.375 tsp salt (Season the vegetables and chicken to taste within the listed amount.)
• 1 tbsp virgin coconut oil (For coating the skillet.)

Steps

1. 1

   Preheat the oven to 450°F.

2. 2

   Wash the potatoes and carrots. Large-dice the potatoes. Halve the carrots lengthwise, then cut them crosswise into thirds. Transfer the vegetables to a sheet pan.

3. 3

   Drizzle the vegetables with the extra virgin olive oil. Season with salt and black pepper, then toss until evenly coated.

4. 4

   Place the sheet pan in the oven and roast the vegetables for 5–10 minutes while you prepare the chicken.

5. 5

   Heat a skillet over medium-high heat.

6. 6

   Season the chicken thighs with paprika, salt, and black pepper.

7. 7

   Coat the bottom of the skillet with the virgin coconut oil. Add the chicken and cook until browned, 1–2 minutes per side.

8. 8

   Remove the sheet pan from the oven and place the chicken in the middle of the vegetables. Return the pan to the oven and roast for 10–15 minutes, until the chicken is cooked through and the vegetables are tender.

9. 9

   Wash and dry the thyme. Slide the leaves off the stems and discard the stems.

10. 10

    Remove the sheet pan from the oven. Sprinkle the thyme over the chicken and vegetables, then toss to coat.

11. 11

    To serve, place the chicken and roasted vegetables on plates.

Notes

The structured recipe data lists 3/8 teaspoon salt total; the detailed instructions divide it between the vegetables and chicken. The source lists a half small package of thyme without a package weight. No internal chicken temperature is provided in the source.

Nutrition per serving

• main
• roasted
• oven-baked
• chicken
• Eastern European-inspired
• high-protein
• dinner