Pan Roasted Chicken And Vegetables - cooking recipe

Ingredients

8 chicken thighs *
4 Tbsp. olive oil *
8 small new potatoes
4 carrots, quartered
1 Tbsp. chopped rosemary
1/3 c. chicken broth or white wine
12 cloves garlic, peeled (whole) or to taste
salt and pepper
1 Tbsp. parsley

Preparation

*For reduced fat, use nonstick pan.
Remove chicken skin and reduce oil to 2 tablespoons.