15 minutes
Cook Time
40 minutes
Cooking Level


  • For the entrée:
  • 1 dry pint Pure Flavor® Juno® Bites Red Grape Tomatoes
  • 8 chicken thighs, boneless & skinless
  • 1 large carrot
  • 1 small red onion
  • 2 cups baby potatoes
  • 2 tbsp olive oil
  • Salt & pepper to taste
  • Fresh parsley, chopped, for garnish
  • For the rub:
  • 3 tbsp Olive oil
  • 1 tbsp lemon juice
  • 2 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp salt
  • ½ tsp pepper


Step 1

Preheat oven to 400°F.

Step 2

Whisk together the rub ingredients.

Step 3

Pat the chicken dry and add to a bowl with the rub and set aside.

Step 4

Cut the baby potatoes into quarters and thinly slice the onion & carrot.

Step 5

On a large baking sheet, add the vegetables, toss with olive oil and season with salt and pepper. Then add the chicken thighs amongst the vegetables.

Step 6

Cook for 40 minutes until the chicken is cooked through and the potatoes are tender.

Step 7

Garnish with fresh parsley and enjoy with rice or naan bread.

Recipe created by Yasmin Benhan

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