Roasted Paprika Chicken Thighs with Carrots & Potatoes

Cook & enjoy

• 1
  Preheat oven to 230°C (450°F).
• 2
  Wash potatoes and carrots. Large dice the potatoes. Halve carrots lengthwise, then cut crosswise into thirds. Transfer to a sheet pan.

  2 medium yellow potatoes
  3 medium carrots

• 3
  Drizzle with oil and season with salt and pepper; toss to coat.

  1 tbsp extra virgin olive oil
  ¼ tsp salt
  ⅛ tsp black pepper

• 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.

  0.454 kg chicken thighs, boneless skinless
  ⅛ tsp paprika
  ⅛ tsp salt
  ⅛ tsp black pepper

• 7
  Coat bottom of skillet with oil. Add chicken and cook until browned, 1-2 minutes per side.

  about 1 tbsp virgin coconut oil

• 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.

  ½ small pkg fresh thyme

• 10
  Remove sheet from oven and sprinkle with thyme; toss to coat.
• 11
  To serve, place chicken and vegetables on a plate. Enjoy!