A family-friendly dinner doesn’t get any easier than this. Place all ingredients onto a large sheet pan – including chicken thighs, potatoes and carrots. Season with one packet of Rosemary Chicken Seasoning Mix. (It’s the perfect blend of rosemary and thyme.) The best part about this meal? Easy, one-pan clean-up!
Preheat oven to 425°F. Mix oil and Seasoning Mix in large bowl. Add chicken, potatoes and carrots; toss to coat well. Arrange chicken and vegetables in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
Roast 35 minutes or until chicken is cooked through vegetables are tender, turning vegetables occasionally.
To prepare with boneless skinless chicken breasts: Use 2 pounds boneless skinless chicken breasts in place of the chicken thighs. Prepare chicken and vegetables as directed, but do not place chicken in the oven with the vegetables. Roast vegetables first for 15 minutes. Remove pan from oven and then add chicken. Roast chicken and vegetables 20 minutes longer or until chicken is cooked through and vegetables are tender, turning vegetables occasionally.