One-Pan Roasted Chicken Thighs with Carrots and Potatoes
A simple and flavorful one-pan meal featuring crispy chicken thighs roasted with tender carrots and potatoes.
Ingredients
Protein
- 4 pieces chicken thighs, bone-in and skin-on
Vegetables
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, cut into wedges
Seasonings & Oil
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Salt and Pepper
- to taste salt and pepper
Optional Garnish
- as desired fresh herbs (rosemary or thyme) (for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- Combine chicken, carrots, and potatoes; toss with olive oil and seasonings.
- Arrange chicken skin-side up on a baking sheet, spread vegetables around.
- Roast for 35-40 minutes until chicken is cooked and skin is crispy.
- Optional: broil for 2-3 minutes for extra crispiness. Rest, garnish, and serve.
Notes
Ensure chicken reaches an internal temperature of 165°F (74°C) before serving.
Nutrition
Calories: 550kcal | Carbohydrates: 45g | Protein: 45g | Fat: 20g | Sodium: 600mg