Shopped with us before?

Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Wash potatoes and carrots. Large dice the potatoes. Halve carrots lengthwise, then cut crosswise into thirds. Transfer to a sheet pan.

  • 6 medium yellow potatoes
  • 9 medium carrots

• STEP 3

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

  • 3 tbsp extra virgin olive oil
  • ¾ tsp salt
  • ⅜ tsp black pepper

• STEP 4

  Place in the oven and roast while you prepare the chicken, 5-10 minutes.

• STEP 5

  Heat a skillet over medium-high heat.

• STEP 6

  Season chicken with paprika, salt, and pepper.

  • 3 lb chicken thighs, boneless skinless
  • ⅜ tsp paprika
  • ⅜ tsp salt
  • ⅜ tsp black pepper

• STEP 7

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

  • about 3 tbsp virgin coconut oil

• STEP 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.

• STEP 9

  Wash and dry thyme. Slide leaves off the stems; discard the stems.

  • ¾ small pkg fresh thyme

• STEP 10

  Remove sheet from oven and sprinkle with thyme; toss to coat.

• STEP 11

  To serve, place chicken and vegetables on a plate. Enjoy!