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One-pan roasted chicken thighs with carrots and potatoes served on a plate

One-Pan Roasted Chicken Thighs with Carrots and Potatoes

A warm, comforting dish of roasted chicken thighs with savory carrots and tender potatoes, all made in one pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 chicken thighs Can substitute with skinless chicken thighs.
  • 4 carrots, peeled and cut into chunks Can substitute with sweet potatoes or parsnips.
  • 4 medium potatoes, cut into chunks Zucchini or bell peppers can be used as alternatives.
Seasoning and Oil
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme Can be swapped for rosemary or other herbs.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the chicken thighs, carrots, and potatoes.
  3. Drizzle with olive oil and sprinkle with garlic powder, thyme, salt, and pepper. Toss until everything is well coated.
Cooking
  1. Spread the mixture in a single layer on a baking sheet.
  2. Roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
  3. Serve warm.

Notes

For extra crispy skin, broil the chicken for the final few minutes. Marinate the chicken thighs beforehand for enhanced flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for about a month.