Description
A simple and delicious one-pan meal featuring roasted chicken thighs, carrots, and potatoes, perfect for busy weeknights.
Ingredients
Scale
- 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