INGREDIENTS Chicken thighs Potatoes Carrots Garlic Butter Olive oil Season salt Lemon pepper Garlic powder Black pepper Broth Soy sauce Honey Ketchup

Season chicken thighs with season salt, lemon pepper, garlic powder, and black pepper then place into a large skillet with hot oil. Cook for 3 to 4 minutes per side then remove. 

Add the potatoes and carots to the skillet and lightly season with salt and pepper then cook, stirring regularly, for 6 to 8 minutes. Remove and set aside with chicken.

Melt the butter in the skillet, then add in the onions and garlic and cook for 3 minutes.  Stir in the broth, soy sauce, honey, an ketchup, and bring to a boil. 

Add the chicken, potatoes, and carrots back to the skillet then move to the oven and bake at 425°F for 30 minutes until chicken is 165°F internally.