Description
A simple, wholesome one-pan meal featuring succulent chicken thighs roasted with carrots and Yukon Gold potatoes.
Ingredients
- 4-6 bone-in, skin-on chicken thighs (6-8 oz each)
- 3 tbsp olive oil, divided
- 2 tsp dried thyme, divided
- 2 tsp dried rosemary, divided
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 4 medium carrots, cut into 1-inch pieces
- 4 medium Yukon Gold potatoes, cut into 1-inch cubes
- 4 cloves garlic, minced
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chicken thighs, 1 tablespoon of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Toss until the chicken is well coated.
- In another bowl, mix the carrots and Yukon Gold potatoes with 2 tablespoons of olive oil, 4 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.
- Arrange the chicken thighs in a large roasting pan or a sheet pan. Surround the chicken with the seasoned carrots and potatoes.
- Roast in the oven for about 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and golden.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
For best results, use quality chicken and pat dry before seasoning. Don’t overcrowd the pan for even roasting.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American