One-Pan Roasted Chicken Thighs with Carrots and Potatoes
A comforting all-in-one dinner featuring juicy chicken thighs, vibrant carrots, and creamy potatoes, perfect for busy weeknights.
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
Protein
- 4-6 pieces Bone-in, skin-on chicken thighs Each thigh typically weighs around 6 to 8 ounces.
Vegetables
- 4 medium Carrots Peeled and cut into 1-inch pieces.
- 4 medium Yukon Gold potatoes Washed and cut into 1-inch cubes.
Oils
- 3 tablespoons Extra virgin olive oil For coating chicken and vegetables.
Spices and Seasonings
- 4 cloves Garlic Minced.
- 2 teaspoons Dried thyme
- 2 teaspoons Dried rosemary
- 1 teaspoon Kosher salt Adjust to taste.
- 0.5 teaspoon Freshly ground black pepper Adjust to taste.
Instructions
- 1. Preheat your oven to 425°F (220°C).
- 2. Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.
- 3. Add minced garlic, olive oil, salt, pepper, thyme, and rosemary to the chicken. Rub the mixture all over the chicken.
- 4. In another mixing bowl, combine chopped carrots and potatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- 5. Arrange the seasoned chicken thighs skin-side up in the center of a baking sheet.
- 6. Surround the chicken with the seasoned carrots and potatoes.
- 7. Roast for approximately 40 to 45 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- 8. Check halfway through cooking and stir if necessary for even browning.
- 9. Let the dish rest for about five minutes before serving.
- 10. Serve directly from the pan.
Notes
Consider adding other vegetables or marinating the chicken for extra flavor.