Ingredients:

• 1 lb boneless chicken thighs
• 2 carrots, sliced
• 4 garlic cloves, chopped
• 1-2 any other root or roasting vegetable
• 2 tablespoons olive oil
• 4 tablespoons other liquids, such as lemon juice, white wine, etc.
• 1 teaspoon dried herbs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Cooking Instructions:

1. Heat the oven to 425°F. Place the chicken thighs in a large bowl. Add veggies to the bowl with the chicken. Add dried herbs.
2. Add the garlic, olive oil, and other liquid to the bowl. Toss all the ingredients together, and add the salt and black pepper.
3. Spread the chicken and veggies on a large baking sheet, arranging the veggies around the outside and placing the chicken pieces closely together in the center. Pour any remaining juices in the bowl over the chicken.
4. Roast for 30 minutes, or until the chicken reaches an internal temperature of about 160°F. Take the pan out of the oven, and cover with foil. Let it rest for about 5 to 10 minutes before serving.