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One-Pan Roasted Chicken Thighs with Carrots and Potatoes

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A comforting one-pan meal featuring juicy roasted chicken thighs with tender carrots and potatoes, seasoned with fragrant herbs.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (6–8 oz each)
  • 3 tbsp olive oil
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 medium carrots, cut into 1-inch pieces
  • 4 medium Yukon Gold potatoes, cut into 1-inch cubes
  • 4 cloves garlic, minced

Instructions

  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.

Notes

Serve straight from the pan, garnished with fresh herbs or lemon juice. Pairs well with a green salad or crusty bread.

Nutrition

Find it online: https://www.topchoicerecipes.com/one-pan-roasted-chicken-thighs-carrots-potatoes/