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One-Pan Roasted Chicken Thighs with Carrots and Potatoes

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 550
A simple and flavorful one-pan meal featuring juicy roasted chicken thighs with tender carrots and potatoes, perfect for a quick dinner.

Ingredients

Protein

  • 4 pieces bone-in, skin-on chicken thighs

Vegetables

  • 4 medium carrots (peeled and sliced)
  • 4 medium potatoes (diced)

Seasonings and Oil

  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika

Salt and Pepper

  • to taste salt and pepper

Garnish

  • optional fresh parsley (for garnish)

Instructions 

  • Preheat oven to 425°F (220°C). Mix oil and seasonings, then coat chicken.
  • Arrange carrots and potatoes in a baking dish, place chicken on top, and drizzle remaining seasoning.
  • Roast for 30-35 minutes until chicken reaches 165°F (75°C). Broil 2-3 minutes for crispy skin.
  • Let rest briefly, garnish with parsley if desired, and serve.

Notes

Use fresh herbs for extra flavor and adjust seasoning to taste.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, one pan, roast