Chicken thighs with root veggies

Chicken thighs are one of those things that youneithr like or you dont like .    It used to be that they were cheaper, but i am not seeing that now.  

• Three medium potatoes. Washed and cut into about one inch pieces. (Probably eighths) 
• 1 large  pepper or a combination of peppers if you have them. 
• 2 carrots, quartered.  
• 1 bunch of radishes washed and halved.   
• 1 T olive oil or enough to lightly coat veggies.   
• 4 chicken thighs.   (Boneless are good too) 

1. Cook thighs in the insta pot or separate from a cooked whole chicken.   Brush with olive oil and sprinkle with rosemary and thyme.  
2. Place cut veggies on sheet pan and drizzle with olive oil.   Add salt and pepper.   

Bake at 425 degrees 25 minutes or until veggies are almost soft.   Add cooked chicken and cook an additional 15 minutes or until the vegetables are cooked and the chicken is heated through.   The heat will crisp up the chicken and the vegetables should be tender.   

Check the doneness periodically because all ovens are different.   Yours may cook faster.   

Note:  1 have also made this with rope sausage, cut into portions.    

I think chicken breasts would work too.