Roasted Paprika Chicken Thighs with Carrots, Potatoes & Thyme.
Roasted Paprika Chicken Thighs with Carrots, Potatoes & Thyme.
Ingredients
carrots
chicken thighs, boneless skinless
fresh thyme
sweet potato
black pepper
extra virgin olive oil
paprika
salt
virgin coconut oil
Instructions
  1. Preheat oven to 450°F.
  2. Wash potatoes and carrots. Large dice the potatoes. Halve carrots lengthwise, then cut crosswise into thirds. Transfer to a sheet pan.
  3. Drizzle with oil and season with salt and pepper; toss to coat.
  4. Place in the oven and roast while you prepare the chicken, 5-10 minutes.
  5. Heat a skillet over medium-high heat.
  6. Season chicken with paprika, salt, and pepper.
  7. Coat bottom of skillet with oil. Add chicken and cook until browned, 1-2 minutes per side.
  8. Remove sheet from oven and place chicken in the middle. Return to oven and roast until chicken is cooked through and vegetables are tender, 10-15 minutes.
  9. Wash and dry thyme. Slide leaves off the stems; discard the stems.
  10. Remove sheet from oven and sprinkle with thyme; toss to coat.
  11. To serve, place chicken and vegetables on a plate. Enjoy!