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One-Pan Roasted Chicken Thighs with Carrots and Potatoes

One-Pan Roasted Chicken Thighs with Carrots and Potatoes Made Easy

This One-Pan Roasted Chicken Thighs with Carrots and Potatoes recipe offers simplicity and savory goodness, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-In, Skin-On Chicken Thighs Provides moisture and flavor; higher in iron than white meat.
For the Vegetables
  • 3 cups Carrots Cut into uniform 1-inch pieces.
  • 4 cups Yukon Gold Potatoes Leave skin on and cut into 1-inch cubes.
For the Seasoning
  • 3 tablespoons Olive Oil Adjust quantity to ensure a light coating.
  • 3 cloves Garlic Mince finely to prevent burning.
  • 1 teaspoon Dried Thyme Crush before use to release oils.
  • 1 teaspoon Dried Rosemary Crush before use to release oils.
  • 1 teaspoon Salt Apply generously for maximum flavor.
  • 1/2 teaspoon Black Pepper Apply generously for maximum flavor.

Equipment

  • Baking Sheet or Roasting Pan
  • Mixing bowl
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken thighs dry and season generously with salt and pepper.
  3. Wash, peel, and cut the carrots into 1-inch pieces and the Yukon Gold potatoes into 1-inch cubes.
  4. Toss the vegetables with olive oil, salt, and pepper in a large bowl.
  5. Spread the vegetables in a single layer on a baking sheet and place the chicken thighs on top.
  6. Sprinkle minced garlic, thyme, and rosemary over the chicken and vegetables.
  7. Roast in the oven for approximately 40 minutes, until the chicken is golden and cooked to an internal temperature of 165°F.
  8. Let the chicken rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 900IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Ensure the chicken is completely dry before seasoning for crispy skin. Cut vegetables uniformly for even cooking.

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