One-Pan Roasted Chicken Thighs with Carrots and Potatoes

Simplify your dinner routine without sacrificing an ounce of flavor with this incredible One-Pan Roasted Chicken Thighs with Carrots and Potatoes! This recipe is a weeknight marvel, delivering succulent, crispy-skinned chicken thighs alongside tender, caramelized carrots and golden-brown potatoes, all cooked to perfection on a single sheet pan. Infused with aromatic garlic, earthy rosemary, and fragrant thyme, this dish fills your home with an irresistible aroma and your plate with a wholesome, satisfying meal. It’s the ultimate solution for busy evenings, promising minimal cleanup and maximum deliciousness – a truly impressive and comforting dinner that practically makes itself!

Ingredients:

For the Chicken & Marinade:

• 4 bone-in, skin-on chicken thighs (about 2-2.5 lbs total)
• 2 tablespoons olive oil
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 teaspoon dried rosemary (or 1 tbsp fresh, chopped)
• 1 teaspoon dried thyme (or 1 tbsp fresh, chopped)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For the Vegetables:

• 4 medium Yukon Gold potatoes (or baby potatoes), quartered (or halved if small)
• 4 medium carrots, peeled and cut into 1-inch chunks
• 1 medium yellow onion, cut into 8 wedges (optional, but adds flavor)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For Garnish (Optional):

• Fresh parsley, chopped, or extra fresh thyme/rosemary sprigs

Step-by-Step Instructions:

1. Prepare Oven and Pan:
   • Preheat your oven to 400°F (200°C).
   • Line a large, sturdy sheet pan (approx. 18×13 inches) with parchment paper or aluminum foil for easy cleanup.
2. Season the Chicken Thighs:
   • Pat the chicken thighs thoroughly dry with paper towels. This helps ensure crispy skin.
   • In a medium bowl, combine 2 tablespoons of olive oil, minced garlic, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine.
   • Add the chicken thighs to the bowl and toss them until they are thoroughly coated with the herb and spice mixture. You can let them marinate for 15-30 minutes at room temperature, or skip this if you’re short on time.
3. Prepare and Season the Vegetables:
   • On the prepared sheet pan, spread out the quartered potatoes, carrot chunks, and onion wedges (if using).
   • Drizzle the vegetables with 1 tablespoon of olive oil.
   • Season with ½ teaspoon salt and ¼ teaspoon black pepper.
   • Toss the vegetables directly on the sheet pan until they are well coated. Spread them into a single, even layer.
4. Arrange and Roast (Initial):
   • Create space among the vegetables on the sheet pan. Place the seasoned chicken thighs, skin-side up, directly onto the sheet pan, nestled among the vegetables. Ensure chicken skin is exposed to crisp up.
   • Place the sheet pan in the preheated oven and roast for 25 minutes.
5. Flip and Finish Roasting:
   • After 25 minutes, carefully remove the sheet pan from the oven.
   • Using tongs or a spatula, carefully flip the vegetables to ensure even browning. You can also briefly flip the chicken thighs, then return them skin-side up.
   • Return the sheet pan to the oven and continue to roast for another 20-25 minutes, or until the chicken thighs are cooked through (internal temperature reaches 175°F/80°C at the thickest part, for optimum tenderness of dark meat), the skin is deeply golden and crispy, and the vegetables are tender and caramelized.
   • For extra crispiness, you can briefly broil for the last 2-3 minutes, watching very carefully to prevent burning.
6. Garnish and Serve:
   • Remove the sheet pan from the oven.
   • Garnish generously with fresh chopped parsley or a few fresh sprigs of thyme/rosemary.
   • Serve this delicious One-Pan Roasted Chicken Thighs with Carrots and Potatoes hot, directly from the pan or arranged on a platter.

Tips, Variations, and Storage:

• Crispy Skin Secret: Patting chicken dry and ensuring the skin is exposed (not covered by vegetables) is key to crispiness.
• Vegetable Options: Feel free to swap or add other hearty vegetables like Brussels sprouts, parsnips, sweet potatoes, or bell peppers. Adjust cooking times based on vegetable density.
• Chicken Cut: Bone-in, skin-on chicken breasts can be used, but may require a slightly shorter cooking time (aim for 165°F/74°C internal temp).
• Lemon Brightness: A squeeze of fresh lemon juice over the entire dish after roasting can add a lovely bright finish.
• Spicier Kick: Add a pinch of red pepper flakes or a dash of cayenne pepper to the chicken seasoning.
• Make Ahead (Partial): The chicken can be seasoned and refrigerated for up to 12 hours before cooking. Vegetables can be pre-cut.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave, noting that the skin may lose some crispness.

Pairings:

• Salad: A simple green salad with a light vinaigrette would offer a refreshing contrast.
• Bread: Crusty bread or dinner rolls are great for soaking up any delicious pan juices.
• Wine: A light-bodied red wine like a Pinot Noir, or a crisp white wine such as a Sauvignon Blanc or unoaked Chardonnay, would pair well.
• Soup: A light vegetable soup could precede this hearty meal.

Quick Info:

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 60-65 minutes
• Servings: 4
• Cuisine: American / European-inspired
• Effort Level: Easy