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One-Pan Roasted Chicken Thighs with Carrots and Potatoes

One-Pan Roasted Chicken Thighs with Carrots and Potatoes Delight

One-Pan Roasted Chicken Thighs with Carrots and Potatoes is a quick, gluten-free, family-friendly recipe that transforms busy weeknights into a comforting feast.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in Chicken Thighs Ensure skins are patted dry for crispy skin
  • 2 tablespoons Olive Oil Enriches flavor and helps achieve golden-brown finish
  • 1 teaspoon Salt Essential for enhancing natural flavors
  • 1 teaspoon Pepper Essential for enhancing natural flavors
  • 4 cloves Garlic Mince finely for aromatic touch
  • 1 teaspoon Dried Thyme Boosts savory profile
  • 1 teaspoon Dried Rosemary Adds fragrant herbaceous note
For the Vegetables
  • 4 cups Yukon Gold Potatoes Keep skins on and cut into equal cubes
  • 3 cups Carrots Cut into uniform 1-inch pieces
  • 1 teaspoon Salt Season vegetables separately for flavor
  • 1 teaspoon Pepper Season vegetables separately for flavor

Equipment

  • oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Pat chicken thighs dry with paper towels, drizzle with olive oil, and season with salt, pepper, garlic, thyme, and rosemary.
  3. Wash and cut the Yukon Gold potatoes and carrots. Toss with olive oil, salt, and pepper to coat.
  4. Place seasoned chicken thighs on the baking sheet, skin-side up, and arrange vegetables around them.
  5. Roast in the preheated oven for 35-40 minutes until chicken reaches 165°F and skin is golden brown.
  6. Let chicken rest for about 5 minutes before serving.
  7. Serve directly from the pan for a rustic presentation.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 600mgPotassium: 950mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For best results, pat chicken skin dry for crispiness, cut veggies uniformly, and use a meat thermometer for safe cooking.

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