Dinner
Garlic Herb Chicken Thighs with Potatoes and Carrots
Recipe by Laura Fuentes
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Step-by-step instruction without your screen going to sleep
- 1 pound baby potatoes, cut in quarters
- 6 medium carrots, peeled, halved lengthwise and cut into 1 1/2-inch pieces
- 1 tablespoon canola oil
- 2 teaspoons kosher salt, plus additional as desired
- Ground black pepper, as desired
- 2 teaspoons paprika
- 1 tablespoon garlic powder
- 6 bone-in, skin-on chicken thighs (about 4 oz each)
Utensils
- Large Bowl
- Small Bowl
- Instant-Read Thermometer
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Step 1
Install the Accessory Frame in the bottom level of the unit, then place the Pro-Heat Pan on top.
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Step 2
Turn the dial to select MAX ROAST. Set the temperature to 600°F and set the time to 20 minutes. Select START/STOP to begin preheating. (Preheating will take approx. 25 minutes).
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Step 3
In a large bowl, add the quartered baby potatoes, carrots, oil, and pepper then toss to combine.
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Step 4
In a small bowl, combine the spices and 2 teaspoons of kosher salt. Add 1 ½ teaspoons of the spice mixture to the potatoes and carrots and toss to coat. Season the chicken thighs generously on both sides with the remaining spice mixture.
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Step 5
When the unit is preheated and ADD FOOD and PRS STRT is displayed, open the door and place the chicken thighs skin-side up on one side of the pan. Add the potatoes and carrots to the other side of the pan. Close the door and select START/STOP to begin cooking.
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Step 6
When cooking is complete, with an external probe thermometer, ensure chicken reaches an internal temperature of 170°F or higher, and the carrots and potatoes are fork tender. Remove the pan from the oven and serve chicken thighs hot with vegetables.
