One-Pan Roasted Chicken Thighs with Carrots and Potatoes
A comforting one-pan dish featuring juicy chicken thighs roasted with tender carrots and potatoes, perfect for weeknight dinners or gatherings.
Ingredients
For the chicken
- 4-6 pieces bone-in skin-on chicken thighs (6-8 oz each)
- 1 tbsp olive oil for chicken
- 1 tsp dried thyme for chicken
- 1 tsp dried rosemary for chicken
- ½ tsp kosher salt for chicken
- ¼ tsp black pepper for chicken
For the vegetables
- 4 medium carrots, cut into 1-inch pieces
- 4 medium Yukon Gold potatoes, cut into 1-inch cubes
- 2 tbsp olive oil for vegetables
- 4 cloves garlic, minced
- 1 tsp dried thyme for vegetables
- 1 tsp dried rosemary for vegetables
- ½ tsp kosher salt for vegetables
- ¼ tsp black pepper for vegetables
Instructions
Preparation
- Begin by preheating your oven to the necessary temperature.
- Pat the chicken thighs dry with paper towels and place them in a bowl.
- Add olive oil, thyme, rosemary, salt, and black pepper to the chicken and toss well.
- Arrange the chicken thighs skin-side up in a roasting pan, leaving space between them.
- Cut the carrots and potatoes into the specified sizes and place them in a separate bowl.
- Add olive oil, garlic, thyme, rosemary, salt, and black pepper to the vegetables and mix gently.
Cooking
- Add the seasoned vegetables to the roasting pan around the chicken in a single layer.
- Place the pan in the preheated oven and roast the chicken and vegetables until the chicken skin is golden and crispy.
- Check the chicken and vegetables during roasting and stir the vegetables if they brown too quickly.
- Remove the pan from the oven once cooked, ensuring the chicken reaches an internal temperature of at least 165°F.
- Let the dish sit for a few minutes before serving.
Notes
Ensure that the chicken is dry before seasoning for a crispier skin. Cut the vegetables into uniform sizes for even cooking.