One-Pan Roasted Chicken Thighs with Carrots and Potatoes
Cooking can often feel overwhelming, especially on busy weeknights. That’s where this One-Pan Roasted Chicken Thighs with Carrots and Potatoes recipe comes in. It combines tender chicken, hearty potatoes, and vibrant carrots into a delicious meal that’s made with minimal effort.
Why make this recipe
One-Pan Roasted Chicken Thighs with Carrots and Potatoes is the perfect solution for anyone looking to save time while still enjoying a home-cooked meal. This dish is not only easy to prepare and cook, but it’s also packed with flavors that appeal to just about everyone. The best part? Everything cooks together in one pan, making cleanup a breeze. You’ll love the comfort of this recipe that brings wholesome ingredients together for a satisfying dinner.
How to make One-Pan Roasted Chicken Thighs with Carrots and Potatoes
Bringing this delicious meal to your table is easy. Just follow the steps below to master the art of roasting chicken thighs with vegetables!
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Ingredients
- 4-6 bone-in, skin-on chicken thighs (6-8 oz each)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp kosher salt
- ¼ tsp black pepper
- 4 medium carrots, cut into 1-inch pieces
- 4 medium Yukon Gold potatoes, cut into 1-inch cubes
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp kosher salt
- ¼ tsp black pepper
Directions
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Preheat your oven to 425°F (220°C). This high temperature will help achieve crispy chicken skin and perfectly roasted vegetables.
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In a large bowl, combine the chicken thighs with olive oil, dried thyme, dried rosemary, kosher salt, and black pepper. Rub the mixture all over the chicken to ensure even seasoning.
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In a separate bowl, toss the carrots and potatoes with olive oil, minced garlic, dried thyme, dried rosemary, kosher salt, and black pepper. Make sure all the vegetables are well-coated with the oil and seasonings.
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Place the seasoned chicken thighs in a large roasting pan or sheet tray. Arrange the carrots and potatoes around the chicken.
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Roast in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
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Once cooked, remove the pan from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring juicy chicken.
Pro Tips for Success One-Pan Roasted Chicken Thighs with Carrots and Potatoes
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Choose Quality Chicken: Opt for organic or free-range chicken thighs for the best flavor.
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Don’t Crowd the Pan: Make sure there’s enough space between each chicken thigh and the vegetables to ensure even roasting.
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Crispier Skin: For extra crispy skin, pat the chicken thighs dry with a paper towel before seasoning.
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Adjust Cooking Times: Depending on your oven and the size of the chicken thighs, cooking times may vary. Check doneness with a meat thermometer.
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Preheat: Make sure your oven is fully preheated before placing your pan inside to achieve the best texture.
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Experiment with Spices: Feel free to add your favorite herbs or spices to customize the flavor further.
Flavor Variations One-Pan Roasted Chicken Thighs with Carrots and Potatoes
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Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat that complements the other flavors beautifully.
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Herb Blend: Experiment with fresh herbs such as parsley or basil alongside the traditional thyme and rosemary for a fresh change.
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Citrus Zing: Squeeze some fresh lemon juice over the dish just before serving to brighten the flavors.
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Honey Glaze: Drizzle a bit of honey over the chicken during the last 10 minutes of roasting for a sweet and savory twist.
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Balsamic Drizzle: A splash of balsamic vinegar during the roast can elevate the dish with its rich, tangy flavors.
Serving Suggestions One-Pan Roasted Chicken Thighs with Carrots and Potatoes
This hearty dish can stand alone as a complete meal, but here are a few serving suggestions to elevate your dining experience:
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Serve with Salad: A crisp green salad with a light vinaigrette can add freshness that balances the warmth of the roasted chicken and veggies.
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Crusty Bread: Pair your meal with a slice of crusty artisan bread to soak up all those delicious juices.
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Wine Pairing: A glass of chilled white wine or a light red can complement the flavors beautifully.
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Feta or Parmesan: Sprinkle some crumbled feta or grated Parmesan on top just before serving for added richness.
Storage and Freezing Instructions One-Pan Roasted Chicken Thighs with Carrots and Potatoes
Storage: Allow the leftovers to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days.
Freezing: For longer storage, you can freeze the roasted chicken and vegetables. Make sure they are packed in freezer-safe containers or bags. They will maintain best quality for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven or microwave.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|——————-|———-|
| Calories | 420 |
| Protein | 30g |
| Carbs | 35g |
| Fat | 20g |
| Fiber | 5g |
| Sodium | 400mg |
FAQ About One-Pan Roasted Chicken Thighs with Carrots and Potatoes
Can I use boneless chicken thighs?
Yes, you can use boneless chicken thighs instead of bone-in thighs. Just be sure to adjust the cooking time since boneless pieces will cook faster.
What if I want to add different vegetables?
Feel free to add your favorite vegetables! Brussels sprouts, sweet potatoes, or green beans are excellent choices. Just make sure they are cut into similar sizes for even cooking.
Can I prepare this dish ahead of time?
Yes! You can marinate the chicken and prepare the vegetables a few hours in advance. Just keep them in the refrigerator until you’re ready to cook.
What should I do if my chicken skin isn’t crispy?
Make sure that the skin is dry before seasoning, and don’t overcrowd the pan. If the skin is still soggy after roasting, you can broil the dish for a few minutes to crisp it up.
How can I tell if the chicken is fully cooked?
The best way to check if chicken is safely cooked is to use a meat thermometer. The internal temperature should reach at least 165°F (74°C).
Final Thoughts
One-Pan Roasted Chicken Thighs with Carrots and Potatoes is not just easy to make, but it’s also a satisfying dish that’s sure to please everyone at the table. With its simplicity and versatility, this recipe allows for endless customization and flavors. Whether you enjoy it as a weeknight dinner or save it for a special occasion, this dish delivers comfort and deliciousness in every bite. Happy cooking!
Print
One-Pan Roasted Chicken Thighs with Carrots and Potatoes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A simple and delicious one-pan meal featuring roasted chicken thighs, carrots, and potatoes, perfect for busy weeknights.
Ingredients
- 4–6 bone-in, skin-on chicken thighs (6–8 oz each)
- 3 tbsp olive oil (1 tbsp + 2 tbsp)
- 2 tsp dried thyme (1 tsp + 1 tsp)
- 2 tsp dried rosemary (1 tsp + 1 tsp)
- 1 tsp kosher salt (½ tsp + ½ tsp)
- ½ tsp black pepper (¼ tsp + ¼ tsp)
- 4 medium carrots, cut into 1-inch pieces
- 4 medium Yukon Gold potatoes, cut into 1-inch cubes
- 4 cloves garlic, minced
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chicken thighs with 1 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried rosemary, ½ tsp kosher salt, and ¼ tsp black pepper. Rub the mixture all over the chicken.
- Toss the carrots and potatoes in a separate bowl with 2 tbsp olive oil, minced garlic, 1 tsp dried thyme, 1 tsp dried rosemary, ½ tsp kosher salt, and ¼ tsp black pepper.
- Place the seasoned chicken thighs in a large roasting pan, arranging the carrots and potatoes around them.
- Roast in the preheated oven for 35-45 minutes until the chicken is cooked through and the vegetables are tender.
- Let the dish rest for 5-10 minutes before serving.
Notes
Use organic or free-range chicken for best flavor and ensure not to crowd the pan for crispy skin.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
