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One-Pan Roasted Chicken Thighs with Carrots and Potatoes

One-Pan Roasted Chicken Thighs with Carrots and Potatoes Bliss

Delight in this One-Pan Roasted Chicken Thighs with Carrots and Potatoes that offers crispy skin, tender meat, and minimal cleanup.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Bone-in, skin-on
For the Vegetables
  • 3 cups Carrots Cut into 1-inch pieces
  • 2 cups Yukon Gold Potatoes Cut into cubes, skins on
For Flavoring
  • 2 tablespoons Olive Oil For coating
  • 3 cloves Garlic Minced
  • 1 tablespoon Dried Herbs (Thyme & Rosemary) Crushed
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper To taste

Equipment

  • Baking sheet
  • Oven
  • Knife
  • Cutting board
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry and season with salt and pepper.
  3. Chop the carrots and potatoes and toss with olive oil, salt, and pepper.
  4. Spread chicken and vegetables in a single layer on a large baking sheet.
  5. Sprinkle minced garlic and dried herbs over the chicken and vegetables.
  6. Roast for 40 minutes until chicken reaches 165°F (74°C).
  7. Let the dish rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 18000IUVitamin C: 15mgCalcium: 40mgIron: 2.5mg

Notes

To maintain crispy skin, ensure chicken skin is dry and space is sufficient between pieces while roasting.

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