Irresistible One-Pan Roasted Chicken Thighs with Vegetables

One-Pan Roasted Chicken Thighs bring together succulent chicken and tender vegetables for a comforting, hassle-free dinner.

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Prep Time 10

Cook Time 40

Resting Time 5

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Thighs Skin patted dry for crispiness
1 teaspoon Salt To season
1 teaspoon Pepper To season

For the Vegetables

4 pieces Carrots Cut into 1-inch pieces for even cooking
1 pound Yukon Gold Potatoes Cut into equal-sized cubes with skin on

For Roasting

2 tablespoons Olive Oil Lightly coat all ingredients
3 cloves Garlic Mince finely

For Herbs

1 teaspoon Dried Thyme Crushed
1 teaspoon Dried Rosemary Crushed

Equipment

Large baking pan
Large bowl
meat thermometer

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Pat the chicken thighs completely dry with paper towels and season them with salt and pepper.
In a large bowl, toss the chopped carrots and Yukon Gold potatoes with olive oil and season with salt and pepper.
On a large baking pan, place the seasoned chicken thighs skin-side up and scatter the vegetables around them.
Mince the garlic and distribute it under the chicken and over the vegetables, then sprinkle with thyme and rosemary.
Roast for about 40 minutes, rotating the pan halfway through for even browning. Check that the internal temperature reaches 165°F (75°C).
Let the chicken rest for 5 minutes before serving to redistribute juices.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Ensure chicken skin is dry for crispiness and cook vegetables evenly for the best results.

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