Make Ahead - One Pan - Baked Chicken Thighs with Potatoes, Carrots and Green Beans

I've been on a roll making easy one pan meals.  I tried this a few times already and it was hit!  This one is very flexible and you can make it as small or as big as you want depending on the size of bags of green beans, potatoes and carrots you get.  

Ingredients:

• 2 pounds of Chicken Thighs
• Bag of green beans (12 oz)
• Bag of small golden potatoes (24 oz) if they are tiny enough you do not have to cut, I cut mine in half or quarters depending on the size. I end up having a lot more potatoes and green beans left over which I use a side dish for other meals. 
• Bag of Petite or Baby Carrots (1 pound or 12 oz) if carrots are too thick, cut them in half.

Directions:

Preheat oven to 375 degrees. In a 9x13 deep baking dish add the potatoes and carrots. Drizzle with olive oil and season with Italian seasoning, a little salt and pepper, onion powder and garlic powder. Mix all together. Bake for 25-30 minutes and turn over half way through to ensure carrots and potatoes cook evenly. I do this because I have found the carrots and potatoes need a little extra time compared to the green beans and chicken. We like them extra tender. If you do not prefer them tender then you can skip baking these in advance.

Take out of oven and place green beans in dish and mix with potatoes and carrots.

Next, place chicken thighs on top of veggies. Season chicken with your choice of seasoning. I used my favorite smoke house maple. 

Put back in oven for 40 minutes. Cover with foil for last 10 minutes so the top of the chicken doesn't dry out or brown before the veggies are super tender.