6chicken thighs, bone-in and skin-on,(about 1.5 pounds)
Instructions
Preheat the oven to 425 degrees F.
Prepare the carrots by peeling them and cutting them each into 3-4 large pieces.
Prepare the potatoes by scrubbing them clean and cutting them into chubby 2 inch pieces.
Prepare the onion by cutting it into large 1 inch pieces.
Place the carrots, potatoes, and onion on a large rimmed baking sheet and toss them to combine. Spread them into an even layer.
In a small bowl mix together the garlic powder, salt, and black pepper. Mix to combine.
Sprinkle the vegetables on the tray with about 1/3 of the salt mixture.
Rub the remaining salt mixture all over the chicken thighs
Place the chicken thighs on top of the vegetables.
Cover the pan tightly with foil.
Bake in the hot oven for 15 minutes.
Remove the foil from the pan and bake for another 35-45 minutes or until the chicken is cooked through and no longer pink and when an instant read thermometer reads 165 degrees in the thickest piece of chicken.
Remove the pan from the oven and allow to rest for 5 minutes before serving hot.
Notes
You can peel the potatoes if you like, I just don't think it's necessary. If that's your preferred way to eat a potato, feel free to peel them.