One-Pan Roasted Chicken Thighs with Carrots and Potatoes

Cooking has a way of bringing warmth and comfort into our homes, and there’s something undeniably satisfying about roasting a whole meal on one pan. I stumbled upon this One-Pan Roasted Chicken Thighs with Carrots and Potatoes recipe during a busy week when I was craving something hearty yet easy to prepare. The golden-brown chicken, tender vegetables, and fragrant herbs combine to create a dish that’s not only delicious but also makes cleanup a breeze. Perfect for a weeknight dinner or a leisurely weekend meal, this recipe promises to delight everyone at the table!

Why You’ll Love This Dish

One-Pan Roasted Chicken Thighs with Carrots and Potatoes stands out for several reasons. First, it’s a budget-friendly dish that puts little strain on your wallet while providing a hearty meal for the whole family. You’ll also appreciate how simple the recipe is; with just a handful of ingredients, you can pull together a comforting feast that’s sure to be kid-approved and loved by adults alike.

This dish shines on busy weeknights when you want something reassuringly warm without spending hours in the kitchen. Plus, the one-pan method means you get to spend less time cleaning up and more time enjoying the meal with your loved ones.

"I made this dish for my family last Sunday, and it was a huge hit! The chicken was juicy, and the veggies had just the right amount of flavor. I’ll definitely be making this again!" – A Happy Home Cook

The Cooking Process Explained

Making One-Pan Roasted Chicken Thighs with Carrots and Potatoes is straightforward and flows beautifully from preparation to serving. You’ll start by preparing and seasoning the chicken thighs, allowing their skin to soak up the flavorful herbs. While the chicken is resting, you’ll toss the carrots and potatoes in a savory mixture of garlic and olive oil. Finally, you’ll arrange everything on a baking sheet and let the oven do the work for you, resulting in tender chicken and perfectly roasted vegetables!

Gather These Items

To create this delightful one-pan wonder, here’s what you’ll need:

• 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

You can swap the Yukon Gold potatoes for sweet potatoes if you prefer a sweeter flavor, and fresh herbs can be used in place of dried if you have a garden on hand.

Directions to Follow

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken thighs with 1 tablespoon of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss to coat thoroughly.
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 of dried thyme, 1 teaspoon of dried rosemary, ½ teaspoon of kosher salt, and ¼ teaspoon black pepper. Toss to coat.
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.

How to Serve One-Pan Roasted Chicken Thighs with Carrots and Potatoes

To truly enjoy this dish, serve it straight from the pan for that rustic, homey feel. You can garnish with a sprinkle of fresh herbs or a squeeze of lemon juice to brighten it up. Pair it with a simple green salad or some crusty bread to soak up the flavorful juices. A glass of chilled white wine or a light red complements the meal beautifully, enhancing the overall dining experience.

How to Store

If you find you have leftovers (though that’s often not the case!), this dish stores quite well. Allow it to cool completely, then transfer it to an airtight container. The chicken and veggies should keep in the fridge for up to three days. For reheating, place everything in the oven at 350°F (175°C) until warmed through, or for a quick fix, use the microwave.

Tricks for Success

To ensure your One-Pan Roasted Chicken Thighs with Carrots and Potatoes comes out perfectly every time, here are a few tips:

• Pat the chicken thighs dry before seasoning; this helps the skin get crispy during roasting.
• Cut vegetables to a uniform size to ensure they cook evenly.
• Don’t crowd the pan—give your chicken and veggies room to roast and caramelize for the best flavor.

Recipe Variations

Feel free to mix things up with this recipe! Consider adding other root vegetables such as parsnips or turnips for added flavor and nutrients. If you’re looking for a Mediterranean twist, toss in some olives and cherry tomatoes before roasting. For a spicy kick, sprinkle some red pepper flakes into the mix—adjusting the flavors to fit your mood or the season can keep this dish feeling fresh every time you make it!

Frequently Asked Questions

How long does it take to prepare the chicken?

Preparation should take about 15 minutes, allowing you to season the chicken and toss the veggies together before roasting.

Can I use boneless chicken thighs for this recipe?

Absolutely! Boneless thighs will reduce cooking time slightly. Keep an eye on them and check for the same internal temperature of 165°F (74°C).

What should I do if I have leftovers?

As mentioned above, let them cool before storing in an airtight container in the fridge for up to three days. Reheat safely in the microwave or oven.

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