One-Pan Roasted Chicken Thighs with Carrots and Potatoes
A comforting one-pan recipe featuring juicy chicken thighs, tender carrots, and Yukon Gold potatoes, perfect for busy weeknights or cozy gatherings.
Ingredients
For the Chicken
- 4-6 pieces bone-in skin-on chicken thighs (6-8 oz each)
- 1 tbsp olive oil for chicken
- 1 tsp dried thyme for chicken
- 1 tsp dried rosemary for chicken
- ½ tsp kosher salt for chicken
- ¼ tsp black pepper for chicken
For the Vegetables
- 4 medium carrots, cut into 1-inch pieces
- 4 medium Yukon Gold potatoes, cut into 1-inch cubes
- 2 tbsp olive oil for vegetables
- 4 cloves garlic, minced
- 1 tsp dried thyme for vegetables
- 1 tsp dried rosemary for vegetables
- ½ tsp kosher salt for vegetables
- ¼ tsp black pepper for vegetables
Instructions
Preparation
- Preheat your oven to a high temperature.
- Prepare your baking sheet, ensuring it's large enough to hold everything without overcrowding.
- In a large mixing bowl, combine the chicken thighs with olive oil, dried thyme, dried rosemary, kosher salt, and black pepper, ensuring each piece is coated.
- Chop the carrots and cut the potatoes into uniform 1-inch pieces.
- In the same mixing bowl, add the carrots and potatoes, drizzle with olive oil, sprinkle in minced garlic, dried thyme, dried rosemary, kosher salt, and black pepper, and toss until coated.
Cooking
- Arrange the chicken thighs skin-side up in the center of the prepared baking sheet, surrounded by seasoned carrots and potatoes.
- Transfer the baking sheet to the oven and roast until the chicken skin is crispy and golden, and the vegetables are tender.
- Once cooked, remove the pan from the oven and allow the dish to rest briefly before serving.
Notes
Allow the chicken to rest before serving to ensure juicy meat. For added depth, consider adding a splash of white wine or broth to the pan before roasting.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 4g
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