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One-Pan Roasted Chicken Thighs with Carrots and Potatoes

One-Pan Roasted Chicken Thighs with Carrots and Potatoes Bliss

An effortless recipe for One-Pan Roasted Chicken Thighs with Carrots and Potatoes that is perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs skin-on, bone-in for best flavor
For the Vegetables
  • 2 cups Carrots cut into 1-inch pieces
  • 1.5 pounds Yukon Gold Potatoes cubed, skin on
For Seasoning and Flavor
  • 2 tablespoons Olive Oil for coating
  • 4 cloves Garlic minced
  • 1 teaspoon Dried Thyme crushed
  • 1 teaspoon Dried Rosemary crushed
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste

Equipment

  • Oven
  • Large Rimmed Baking Sheet
  • 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 with salt and pepper.
  3. Chop the carrots and potatoes into uniform sizes.
  4. In a mixing bowl, combine carrots, potatoes, olive oil, salt, thyme, and rosemary.
  5. Spread the seasoned vegetables on a baking sheet.
  6. Place chicken thighs skin side up over the vegetables and sprinkle minced garlic.
  7. Roast for 35-45 minutes until chicken reaches 165°F (75°C).
  8. Let the dish rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 200IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Ensure chicken skin is dry for optimal crispness. Cut vegetables uniformly for even cooking. Avoid overcrowding the pan to prevent steaming.

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