- 4 chicken thighs
- 1.5 pounds carrots peeled (multi colored if possible)
- 1 onion peeled and cut into eighths
- 1 head of garlic with the top sliced off
- 1 T chopped rosemary
- Salt and pepper
Preheat the oven to 425 F.
Arrange carrots and onion garlic and chicken on a baking sheet
Drizzle with olive oil. Season with rosemary salt and pepper
Roast 15-20 minutes or more
