One-Pan Roasted Chicken Thighs with Carrots and Potatoes Delight

Enjoy the comforting flavors of One-Pan Roasted Chicken Thighs with Carrots and Potatoes in this easy weeknight recipe.

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Prep Time 15

Cook Time 45

Resting Time 5

Total Time 1 5

Servings: 4 servings

Course: Chicken

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Thighs Make sure the skin is dry before cooking.
2 tablespoons Olive Oil Drizzle over chicken for crispy skin.
1 teaspoon Salt For seasoning.
1 teaspoon Pepper For seasoning.

For the Vegetables

4 medium Carrots Cut into uniform 1-inch pieces.
2 pounds Yukon Gold Potatoes Leave the skin on for extra texture.

For Flavor

4 cloves Garlic Minced finely.
1 teaspoon Dried Thyme Crushed to release essential oils.
1 teaspoon Dried Rosemary Crushed to release essential oils.

Equipment

Baking Sheet
Mixing bowls
Cutting board

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry and season with salt and pepper.
Toss carrots and Yukon Gold potatoes with olive oil, salt, and pepper. Spread evenly on the baking sheet.
Place the chicken thighs skin-side up on the vegetables.
Sprinkle minced garlic, thyme, and rosemary over the chicken and vegetables.
Roast in the oven for 40-45 minutes until the chicken reaches 165°F and the vegetables are tender.
Let the dish rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Dry the chicken skin thoroughly for the crispiest results. Cut veggies into uniform sizes for even cooking.

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