Pan Chicken with Carrots and Onions

Single-pan roasted recipes are good for so many reasons — ease of preparation and cleanup, the healthy cooking method, versatility. This recipe is an ideal fit for paleo diets with its whole-food ingredients, healthy fats and minimal use of salt.


  • 4 Chicken thighs
  • 1½ lbs Carrots, peeled and trimmed
  • 1 lg Onion, peeled and cut into eighths
  • 1 head Garlic
  • 4 tbs Olive oil
  • 1 tbs Rosemary, freshly chopped Kosher salt and freshly ground black pepper


  1. Preheat oven to 425°F.
  2. Arrange the carrots and onion in a single layer on a greased baking sheet.
  3. Slice the top off a head of garlic; discard the top and place on the tray.
  4. Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, salt and pepper.
  5. Top with the chicken thighs. Rub each thigh with 1 teaspoon olive oil; season with salt and pepper.
  6. Roast in the oven until the carrots are tender and the chicken skin is golden, 15 to 20 minutes.
  7. To serve, divide the vegetables and chicken thighs among four plates.

Serves 4 | Prep Time 25 – 35 min

Food for Thought

Did you know? Carrots were first grown in Afghanistan beginning around the year 900. Most early carrots were purple or yellow, and orange carrots emerged from central Europe around the 1500s. Their superpower is their vitamin A content, which is enough from a half cup to meet three-fourths of your recommended daily value.