Ingredients
Two handfuls of vegetables per person: You can use whatever you have.
Options include onion, carrots, potatoes, green beans, asparagus, sweet potatoes, and cauliflower. Avoid mushrooms, zucchini, squash, and broccoli with this method.
Olive oil
Salt
Black pepper
Bone-in, skin-on chicken thighs: Adults eat one, hungry adults eat two, and weird picky tiny kids eat half of one
Check out Kendra’s post on Change Your Life Chicken to see other optional additions, from fresh herbs to zest to spice rubs.
Instructions
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Preheat the oven to 500 degrees. Line a baking sheet with heavy duty aluminum foil for (you guessed it) easy clean up.
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Cut the vegetables into large bite-size pieces (Kendra shows this with pictures on her site), place on the prepped baking sheet, and toss with olive oil, more salt than you think you need, and black pepper.
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Pat the chicken dry with paper towels and season generously with salt and pepper on both sides and under the skin. The best order in which to do this: place the chicken on the veggies skin side down on the vegetables, season, flip, pull back the skin, season, place the skin back, and pat dry.
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Place the chicken skin side up on top of the vegetables and bake in the preheated oven for 50 minutes. Serve immediately.