Baked Chicken Thighs with Root Vegetables

Heat oven to 450 °F. Line cookie sheet with sides with cooking parchment paper. Arrange 4 bone-in skin-on chicken thighs, 1/2 lb carrots, chopped, and 1/2 lb new (baby) potatoes, halved, on cookie sheet. Drizzle 2 tablespoons vegetable oil over chicken, carrots and potatoes; toss to coat. Sprinkle with Kosher salt, ground black pepper and garlic powder to taste, making sure to season both sides of chicken. Turn chicken skin side up. Bake about 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165 °F).