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One-Pan Roasted Chicken Thighs

One-Pan Roasted Chicken Thighs with Veggies You'll Love

A comforting One-Pan Roasted Chicken Thighs recipe featuring juicy chicken and sweet roasted vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs bone-in and skin-on for maximum moisture and flavor
For the Vegetables
  • 4 pieces Carrots cut into 1-inch pieces
  • 4 cups Yukon Gold Potatoes leave skins on for added nutrients
For Seasoning
  • 3 tablespoons Olive Oil for roasting
  • 3 cloves Garlic minced
  • 1 teaspoon Dried Thyme crushed slightly
  • 1 teaspoon Dried Rosemary this pairs perfectly with chicken
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste

Equipment

  • Large rimmed baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a large, rimmed baking sheet.
  2. Pat the chicken thighs dry and season generously with salt, pepper, thyme, and rosemary.
  3. Cut carrots and potatoes; toss with olive oil, salt, and pepper.
  4. Spread the vegetables on the baking sheet, then arrange the chicken thighs on top.
  5. Roast for 40 to 45 minutes until the chicken reaches an internal temperature of 165°F (75°C).
  6. Let the dish rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 800mgPotassium: 950mgFiber: 4gSugar: 2gVitamin A: 14000IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

For best crispy skin, ensure chicken is dry before seasoning. Arrange everything in a single layer to avoid steaming.

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