Paprika Roasted Chicken & Carrots

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.

Wash, peel, and cut 1.5 lb of raw carrots diagonally into 1/2-inch thick slices.

Pat dry 3 lb of raw boneless skinless chicken thighs with paper towels. Do not wash the chicken.

In a large mixing bowl, toss the sliced carrots with 1 tbsp of olive oil, 1 tsp of garlic salt, and 1 tsp of paprika until evenly coated. Spread the carrots out in a single layer on one side of the prepared baking sheet.

In the same bowl, combine the 3 lb of chicken thighs with the remaining 2 tbsp of olive oil, 1 tbsp of paprika, 1.5 tsp of garlic salt, and 1 tsp of dried oregano. Toss the chicken thoroughly to coat all sides with the spice mixture.

Arrange the seasoned chicken thighs in a single layer on the other side of the baking sheet. If the pan is too crowded, use a second baking sheet to ensure the chicken and carrots roast instead of steam.

Roast in the preheated oven for 22 to 25 minutes, until the carrots are tender and slightly caramelized, and the chicken thighs are cooked through to an internal temperature of 165°F (74°C).

Remove from the oven. Measure out and set aside 1.5 lb (half) of the cooked chicken thighs. Allow them to cool completely, then place them in an airtight container and store in the refrigerator to shred for the Day 4 enchilada skillet. Serve the remaining 1.5 lb of chicken and all of the roasted carrots immediately.