One-Pan Roasted Chicken Thighs with Carrots and Potatoes
A simple and satisfying one-pan meal that features juicy chicken thighs roasted alongside tender carrots and potatoes, seasoned with aromatic spices.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken thighs
- 4 medium carrots, sliced
- 4 medium potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh rosemary or thyme (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chicken thighs in a large bowl with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Lay the chicken thighs in a roasting pan.
- Add the sliced carrots and diced potatoes around the chicken.
- Drizzle with a little more olive oil and season with additional salt and pepper.
- Roast in the oven for about 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh rosemary or thyme before serving, if desired.
Notes
Make sure the chicken thighs are skin-side up for a crispy texture. You can also experiment with other vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg