Roasted Chicken Thighs & Carrots with Pickled Onion

• 🍗2 boneless-chicken-thighs≈ $6.40
• 🥕2 carrots, peeled and chopped≈ $1.00
• 🧅1/4 onion, sliced≈ $0.10
• 🫒2 tbsp olive oil≈ $0.30
• 🧂Salt to taste≈ $0.25
• 🌶️Pepper to taste≈ $1.10
• 🧅1/4 cup pickled-red-onions, for garnish≈ $0.15

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   Preheat oven to 400°F (200°C).

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2. 2

   In a large bowl, toss boneless-chicken-thighs, chopped carrots, and sliced onion with olive oil, salt, and pepper.

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3. 3

   Spread ingredients in a single layer on a baking sheet.

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4. 4

   Roast for 30-35 minutes, or until chicken is cooked through and vegetables are tender and slightly caramelized.

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5. 5

   Remove from oven and let rest for a few minutes. Serve chicken and carrots garnished with pickled-red-onions.

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