why make this recipe
One-Pan Roasted Chicken Thighs with Carrots and Potatoes is a delicious and easy meal. It’s perfect for busy weeknights or when you want to enjoy a comforting dish without a lot of fuss. The chicken is juicy with crispy skin, and the vegetables are tender and flavorful. Plus, it all cooks together in one pan, making cleanup a breeze!
how to make One-Pan Roasted Chicken Thighs with Carrots and Potatoes
Ingredients:
- 4-6 bone-in, skin-on chicken thighs (6-8 oz each)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp kosher salt
- ¼ tsp black pepper
- 4 medium carrots, cut into 1-inch pieces
- 4 medium Yukon Gold potatoes, cut into 1-inch cubes
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp kosher salt
- ¼ tsp black pepper
Directions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together the 1 tablespoon of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.
- Add the chicken thighs to the bowl and coat them well with the seasoning mixture.
- In another bowl, combine the carrots, potatoes, 2 tablespoons of olive oil, minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Toss to combine.
- Place the seasoned chicken thighs in a large baking dish or a rimmed baking sheet.
- Arrange the carrots and potatoes around the chicken.
- Roast in the preheated oven for about 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Let the dish rest for a few minutes before serving.
how to serve One-Pan Roasted Chicken Thighs with Carrots and Potatoes
Serve the chicken thighs with the roasted carrots and potatoes right from the pan. You can garnish with fresh herbs, such as parsley, for extra flavor. This dish pairs well with a simple green salad or some crusty bread.
how to store One-Pan Roasted Chicken Thighs with Carrots and Potatoes
To store leftovers, place them in an airtight container and refrigerate. They will stay fresh for up to 3 days. For longer storage, you can freeze the leftovers in a freezer-safe container for up to 3 months.
tips to make One-Pan Roasted Chicken Thighs with Carrots and Potatoes
- Make sure the chicken thighs are dry before seasoning them to get that crispy skin.
- You can add other vegetables like bell peppers, onions, or Brussels sprouts for more variety.
- If you prefer boneless chicken, adjust the cooking time as boneless thighs may cook faster.
variation
For a different flavor, try using lemon juice and zest in the seasoning mix. You can also swap the herbs for your favorites, like oregano or basil.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but keep an eye on the cooking time as they may cook faster and dry out more easily.
Can I make this recipe ahead of time?
Yes, you can prep the chicken and vegetables ahead of time. Just store them in the fridge until you’re ready to cook.
What can I pair with this dish?
This meal goes well with a light salad, steamed broccoli, or even some roasted asparagus for a healthy side.
One-Pan Roasted Chicken Thighs with Carrots and Potatoes
Ingredients
Chicken Thighs
- 4-6 pieces bone-in, skin-on chicken thighs (6-8 oz each)
Vegetable Seasoning
- 1 tbsp olive oil for chicken seasoning
- 1 tsp dried thyme for chicken seasoning
- 1 tsp dried rosemary for chicken seasoning
- ½ tsp kosher salt for chicken seasoning
- ¼ tsp black pepper for chicken seasoning
Vegetables
- 4 medium carrots, cut into 1-inch pieces
- 4 medium Yukon Gold potatoes, cut into 1-inch cubes
- 2 tbsp olive oil for vegetable mix
- 4 cloves garlic, minced
- 1 tsp dried thyme for vegetable mix
- 1 tsp dried rosemary for vegetable mix
- ½ tsp kosher salt for vegetable mix
- ¼ tsp black pepper for vegetable mix
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together the 1 tablespoon of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.
- Add the chicken thighs to the bowl and coat them well with the seasoning mixture.
- In another bowl, combine the carrots, potatoes, 2 tablespoons of olive oil, minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Toss to combine.
Cooking
- Place the seasoned chicken thighs in a large baking dish or a rimmed baking sheet.
- Arrange the carrots and potatoes around the chicken.
- Roast in the preheated oven for about 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Let the dish rest for a few minutes before serving.
