"No Chopping" Sheet Pan Chicken Dinner

• 4  - bone in skin on chicken thighs
• 1 teaspoon - salt
• ¼ teaspoon - black pepper
• 1 ½ Pound - baby potatoes
• 2 Cup - baby carrots
• 2 Tbsps - extra-virgin olive oil
• ½ teaspoon - salt
• ¼ Teaspoon - black pepper
• ½ Tbsps - extra-virgin olive oil
• 1 teaspoon - garlic powder
• 1 Teaspoon - dried parsley

Instructions

1. Preheat the oven to 400°F. Line an extra-large baking sheet with parchment paper.
2. Season the chicken on both sides with the salt and black pepper. Arrange, skin side up, on one side of the prepared baking sheet.
3. Arrange the potatoes and carrots on the opposite side of the baking sheet. Drizzle with the olive oil, and season with the salt and black pepper. Stir to coat.
4. Drizzle chicken with the olive oil. Sprinkle the garlic powder and dried parsley over chicken, potatoes, and carrots.
5. Roast on middle rack of oven until chicken reaches an internal temperature of 160°F, and potatoes and carrots are browned and fork-tender, about 45 minutes. Stir the potatoes and carrots halfway through cook time.
6. Check to see that dish is done. Remove from oven or add time as needed.
7. Transfer the chicken, potatoes, and carrots to plates, and serve immediately.