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One-Pan Roasted Chicken Thighs with Carrots and Potatoes

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A simple and delicious one-pan meal of roasted chicken thighs with vibrant carrots and potatoes, perfect for busy weeknights.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (6–8 oz each)
  • 3 tbsp olive oil (1 for chicken, 2 for vegetables)
  • 2 tsp dried thyme (1 for chicken, 1 for vegetables)
  • 2 tsp dried rosemary (1 for chicken, 1 for vegetables)
  • 1 tsp kosher salt (½ for chicken, ½ for vegetables)
  • ½ tsp black pepper (¼ for chicken, ¼ for vegetables)
  • 4 medium carrots, cut into 1-inch pieces
  • 4 medium Yukon Gold potatoes, cut into 1-inch cubes
  • 4 cloves garlic, minced

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Combine the chicken thighs in a large bowl with 1 tablespoon of olive oil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss until the chicken is well-coated.
  3. Spread the chicken in a single layer on a large baking sheet or a rimmed sheet pan.
  4. In the same bowl, add the carrots and potatoes. Drizzle with the remaining 2 tablespoons of olive oil, minced garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss to coat everything evenly.
  5. Arrange the carrots and potatoes around the chicken on the baking sheet.
  6. Roast everything in the preheated oven for about 40-45 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
  7. Let it rest for a few minutes before serving, allowing the juices to redistribute for maximum flavor.

Notes

Pat the chicken dry before seasoning for a crispier skin. You can use different herbs or swap out vegetables for seasonal variations.

Nutrition

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