One-Pan Roasted Chicken Thighs with Carrots and Potatoes
A comforting one-pan meal featuring tender roasted chicken thighs paired with sweet carrots and creamy Yukon Gold potatoes, perfect for any occasion.
Ingredients
For the chicken
- 4-6 pieces bone-in skin-on chicken thighs (6-8 oz each) rich in flavor
- 1 tbsp olive oil for moisture
- 1 tsp dried thyme adds earthy notes
- 1 tsp dried rosemary offers aromatic undertones
- ½ tsp kosher salt enhances overall flavor
- ¼ tsp black pepper provides subtle heat
For the vegetables
- 4 medium carrots, cut into 1-inch pieces sweet and tender
- 4 medium Yukon Gold potatoes, cut into 1-inch cubes creamy texture
- 2 tbsp olive oil for roasting and moisture
- 4 cloves garlic, minced adds depth of flavor
- 1 tsp dried thyme for flavor complexity
- 1 tsp dried rosemary for aromatic quality
- ½ tsp kosher salt for seasoning
- ¼ tsp black pepper to enhance taste
Instructions
Preparation
- Preheat your oven to 425°F.
- In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Season the chicken thighs with dried thyme, dried rosemary, kosher salt, and black pepper on both sides.
- Place the chicken thighs skin-side down in the hot skillet and sear them for about 5-6 minutes.
- Flip the thighs over once the skin is browned.
- Add the carrots and potatoes to the skillet around the chicken.
- Drizzle 2 tablespoons of olive oil over the vegetables, sprinkle with minced garlic, thyme, rosemary, salt, and black pepper.
Cooking
- Transfer the skillet to the preheated oven and roast for about 30-35 minutes.
- Remove the skillet from the oven and allow it to sit for a few minutes before serving.
Serving
- Plate the chicken and vegetables, garnishing with fresh herbs if desired.
Notes
For best results, cut vegetables uniformly and avoid overcrowding the pan to ensure even roasting. Allow chicken to rest after cooking to maintain moisture.