- 8 chicken thighs
- 6-8 large potatoes, cut in quarters or halves
- 5-6 carrots, cut in 1-2 inch pieces
- 1 onion, cut in quarters
- 15-20 garlic cloves, whole
- Kosher salt
- Black ground pepper
- 4 tsp ground pepper or 5 cloves garlic, crushed
- ½ tsp paprika (optional)
- 3-4 Tbsp olive oil.
Preheat oven to 375. Wash and cut potatoes and carrots into pieces. (None of these sizes really matter much here, and they definitely don’t have to be exactly uniform.)
RP Servings: 6ish
Stars: 3. It could have been better with a lot more seasonings, and maybe if something was done with the juices to make it more of a gravy. It basically tasted like a slightly bland chicken pot roast. Which definitely wasn’t bad, but could also definitely be better.