Pollo al Horno con Papas y Zanahorias

Ingredients

• For the Baked Chicken:
• 4 bone-in, skin-on chicken thighs 🍗
• 2 tbsp olive oil
• 1 tbsp adobo seasoning
• 1 tsp paprika
• 1 tsp garlic powder 🧄
• 1 tsp black pepper
• 0.5 tsp salt 🧂
• 0.5 tsp cumin
• 0.5 tsp dried oregano 🌿
• 2 tbsp lemon juice 🍋
• For the Roasted Potatoes & Carrots:
• 3 medium potatoes, cubed 🥔
• 2 carrots, sliced 🥕
• 1 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp paprika

Instructions

1. 11️⃣ Marinate the Chicken
2. 2In a bowl, mix olive oil, adobo, paprika, garlic powder, black pepper, salt, cumin, oregano, and lemon juice.
3. 3Rub the mixture all over the chicken thighs. Cover and let marinate for at least 30 minutes (overnight is best).
4. 42️⃣ Prep the Vegetables
5. 5In a large bowl, toss potatoes and carrots with olive oil, salt, black pepper, garlic powder, and paprika.
6. 63️⃣ Bake the Dish
7. 7Preheat oven to 375°F (190°C).
8. 8Arrange the chicken, potatoes, and carrots on a baking sheet.
9. 9Bake uncovered for 50 minutes, flipping the vegetables halfway.
10. 10Increase temperature to 425°F (220°C) and bake for an additional 15 minutes to crisp up the skin.
11. 114️⃣ Serve & Enjoy!
12. 12Let rest for 5 minutes, then plate the chicken with the roasted vegetables. Garnish with fresh parsley or a squeeze of lemon juice!