Baked Chicken Thighs with Roasted Carrots

Ingredients

• •8 chicken thighs, bone-in and skin-on
• •1 lb carrots, cut into 2-inch pieces
• •3 tablespoons olive oil
• •4 cloves garlic, minced
• •1 teaspoon dried thyme
• •1 teaspoon dried rosemary
• •1 teaspoon salt
• •½ teaspoon black pepper
• •½ cup chicken broth
• •2 tablespoons lemon juice

Directions

1. 1Preheat oven to 425°F. Pat chicken thighs dry with paper towels and season with salt, pepper, thyme, and rosemary.
2. 2Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 3-4 minutes until golden, then flip and cook for 2 minutes more.
3. 3Remove chicken and set aside. Add minced garlic to the skillet and cook for 1 minute until fragrant. Add carrots and stir to coat with oil.
4. 4Return chicken thighs to the skillet, arrange them among the carrots. Pour in chicken broth and lemon juice.
5. 5Transfer skillet to oven and bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and carrots are tender and caramelized.
6. 6Let rest for 5 minutes before serving. Spoon pan juices over chicken and carrots.

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