One Pot Chicken Thighs, Carrots and Potatoes
- 1½ LBS Fingerling Potatoes, Sliced
- 1 Lemon
- 1 LB Baby Carrots
- 1 Red Onion, Chopped
- 4 -5 Sprigs of Fresh Rosemary
- 3 LBS Chicken Thighs
- 1 TBSP Minced Garlic
- ¼ TSP Black Pepper
- ¼ TSP Kosher Salt
- 16 OZ Chicken Stock
- Combine everything in a Dutch Oven in the order of the ingredients listed above
- Bake at 375, 1 hour and 45 minutes
- Broil 5 - 10 minutes to add some color to the chicken
- Serve with a pinch of salt and pinch of pepper
Recipe by Mr. B Cooks at https://mrbcooks.com/one-pot-chicken-thighs-carrots-potatoes/
3.5.3251