One Pan Roast Chicken Dinner for 2

Prep: 20 minutes

Cooking: 25 minutes (Air Fryer), 40 minutes (Oven)

Ingredients

1lb Chicken Thigh (boneless skinless - if skin-on bone-in, add 5-10min cooktime)

3 medium or 5 small red potatoes

½ bag baby carrots

Optional: 1 onion, 2 cloves garlic

Optional: 2 tbsp flour, 1-2 cups chicken broth or half and half/heavy cream

Herb salt (salt, thyme, rosemary, sage, marjoram)

Black pepper

Butter

Olive oil

Prep

Preheat oven or air fryer to 400 F.

Pat dry chicken with paper towels. Dry REALLY well, especially on the smooth side.

Wash and dice potatoes into fork-sized cubes. Dry well with paper towels.

Dry carrots.

Peel and quarter onion. Smash and peel garlic cloves.

Instructions

Spread olive oil on roasting pan.

Toss carrots, diced potatoes, quartered onion and garlic cloves in olive oil. Spread on pan.

Sprinkle a 3-finger pinch of herb salt over vegetables. Sprinkle a 3-finger pinch of pepper over vegetables. Place into preheated oven.

Rub oil over both sides of pat-dry chicken thigh. Sprinkle 3-finger pinch of herb salt over smooth side. Be generous. Sprinkle 3-finger pinch of herb salt over the other side; this will be the underside. Pepper underside. Spread a small pat of butter on the underside.

Air Fryer: After 10 minutes, take out tray, turn vegetables, and place raw seasoned chicken butter-side down directly over top - preferably on a rack if you have one. Air fry at 400 for another 12-15 minutes or until chicken is golden and crispy. Serve.

Oven: After 20 minutes, take out tray, turn vegetables, and place raw seasoned chicken butter-side down directly over vegetables. Set oven to 425 and bake for another 20-25 minutes or until chicken is golden and crispy. Serve.

Optional Sauce: Mix oil drippings with 2 tbsp flour, fry with a 3-finger pinch of herb salt until roux is medium brown, and whisk in chicken stock or cream until spoon-coating consistency. Serve over top of vegetables.