One-Pan Roasted Chicken with Potatoes and Carrots (Canadian)

A simple and satisfying one-pan roasted chicken dinner with potatoes and carrots.

Ingredients

• 1.5 lbs Chicken pieces (legs, thighs, breast)
• 1.5 lbs Potatoes, cubed
• 1 lb Carrots, chopped
• 3 tbsp Olive oil
• 2 tbsp La Grille Montreal Chicken Spice
• 2-3 Fresh rosemary sprigs
• To taste Salt and freshly ground black pepper

Instructions

1. Preheat oven to 425°F (220°C). Higher heat helps with browning.
2. In a large bowl, toss potatoes and carrots with olive oil, La Grille Montreal Chicken Spice, salt, and pepper.
3. Add rosemary sprigs to the bowl.
4. Arrange vegetables in a single layer on a baking sheet. Ensure they are not overcrowded for even roasting.
5. Place chicken pieces on top of the vegetables.
6. Bake for 45-50 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender. Check the internal temperature using a meat thermometer.
7. For extra crispy skin, broil for the last 2-3 minutes, watching carefully to prevent burning.

Cuisine: Canadian

Suitability:

Prep Time: 15 mins

Cook Time: 60 mins

Serving Size: 3

Meal Type: dinner