Cookin’ With Carolyn Chicken with Potatoes and Carrots

Chicken with Potatoes and Carrots

8 bone-in , skin-on chicken thighs (about 4 lbs.)
2 Tbsp. olive oil, divided
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. finely chopped fresh rosemary
1 (24 oz.) pkg. fingerling potatoes, halved
8 (oz.) small carrots with tops
1 large sweet onion, cut into 8 wedges
vegetable cooking spray
Preheat oven to 375 degrees. Rub chicken thighs evenly with 1 Tbsp. olive oil. Stir together salt, pepper, and rosemary in a small bowl. Sprinkle chicken thighs evenly with 3 tsp. salt mixture. Stir together potatoes, carrots, and onions in a large bowl, Drizzle with remaining 1 Tbsp. olive oil, and sprinkle with remaining 1 tsp. salt mixture; toss to coat. Spread potato mixture in an even layer in a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan. Place chicken thighs 2 to 3 inches apart on potato mixture. Bake at 375 degrees for 55 min to 1 hour or until a meat thermometer inserted in thickest portion of chicken registers 170 degrees.