ONE-PAN CHICKEN & ROOT VEGETABLES
- Preheat a pellet grill or oven to 400F degrees.
- Quarter the potatoes. Peel the carrots and cut into 1/2-inch thick coins. Peel and thinly slice the shallot.
- Place the vegetables on a foil-lined baking sheet. Toss with 2 tablespoons olive oil and 2 teaspoons Chicken Rub.
- Break the chicken down. Tuck the pieces onto the pan among the vegetables.
- Drizzle the remaining olive oil and Chicken Rub onto the chicken. Add thyme sprigs around the pan.
- Grill or bake until the vegetables are tender and the internal temperature of the chicken is 165F degrees, about 35 minutes.
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