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One-Pan Roasted Chicken Thighs served with vegetables on a plate

One-Pan Roasted Chicken Thighs with Carrots and Potatoes

A comforting and flavorful dish featuring tender chicken thighs roasted with sweet carrots and hearty potatoes, all in one pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal

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 comfortable roasting temperature.
  • In a mixing bowl, combine olive oil, dried thyme, dried rosemary, kosher salt, and black pepper for the chicken.
  • Pat the chicken thighs dry with paper towels and season generously with the herb mixture.
  • Place the seasoned chicken thighs in the roasting pan or baking sheet, skin side up, ensuring space between each piece.
  • Cut the carrots and potatoes into uniform 1-inch pieces.

Cooking

  • In a separate bowl, mix together the olive oil, minced garlic, dried thyme, dried rosemary, kosher salt, and black pepper for the vegetables.
  • Add the chopped carrots and potatoes to the bowl with the seasoning mix and toss to coat well.
  • Spread the coated carrots and potatoes around the chicken thighs in the roasting pan.
  • Place the roasting pan in the preheated oven and roast until the chicken is cooked through and the skin is golden.
  • Let the pan cool slightly before serving, allowing flavors to meld.

Serving

  • Serve the roasted chicken thighs alongside the carrots and potatoes on warm plates.

Notes

For best results, dry chicken thoroughly before seasoning to achieve crispy skin. Stir vegetables halfway through cooking for even browning.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 5gSugar: 3g
Keyword Chicken Recipes, comfort food, easy dinner, One-Pan Meal, Roasted Chicken
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