INGREDIENTS
8
Chicken thighs (about 4 lb.), bone-in skin-on
8 oz
Carrots with tops, small
1 24 ounce package
Fingerling potatoes
1 tsp
Rosemary, fresh
1
Sweet onion, large
1 tsp
Black pepper, freshly ground
2 tsp
Kosher salt
2 tbsp
Olive oil
1
Vegetable cooking spray