Garlic-Herb Roasted Chicken Thighs with Potatoes and Carrots

Preheat your oven to 220°C and line a large rimmed baking sheet with parchment paper.

Wash 400 g raw Yukon Gold potatoes and 200 g raw carrots thoroughly. Leave the skins on to preserve nutrients, and chop them immediately before cooking: cut the potatoes into small 1 cm cubes and slice the carrots into 0.5 cm thick rounds.

Pat dry 1.2 kg raw boneless skinless chicken thighs with paper towels. Cut the thighs into bite-sized 3 cm pieces so they roast rapidly.

Mince 6 cloves of garlic.

In a large mixing bowl, combine the chopped chicken, diced potatoes, and sliced carrots.

Drizzle with 3 tbsp olive oil, then add the 6 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried thyme, 1.5 tsp salt, and 0.5 tsp black pepper. Toss everything thoroughly to ensure an even coating of oil and seasoning.

Spread the chicken and vegetable mixture in a single, sparse layer across the prepared baking sheet. Ensure the pieces are not crowded so they roast and brown instead of steaming.

Roast in the preheated oven at 220°C for 25 to 28 minutes, tossing halfway through, until the chicken is cooked through to an internal temperature of 74°C and the potatoes are golden-brown and tender.

Remove from the oven. Serve half of the roasted chicken (600 g) alongside all of the roasted potatoes and carrots for tonight's dinner.

Allow the remaining 600 g of cooked chicken thighs to cool completely, then transfer them to an airtight container and store in the refrigerator to use for Day 3's dinner.