Juicy • Savory • Simple Comfort Food
Quick Description
Tender roasted chicken thighs paired with perfectly cooked carrots and golden baby potatoes. A one-pan dinner that’s easy to prepare, with a savory, crispy exterior and juicy interior.
Servings & Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: 55–60 minutes
Protein: ~30g per serving (depending on chicken portion)
Ingredients
For the Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon fresh thyme or dried thyme
For the Vegetables
- 4 medium baby potatoes, halved
- 3 medium carrots, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
1. Preheat the oven
Preheat your oven to 425°F (220°C).
2. Season the chicken
In a small bowl, combine:
- Olive oil
- Garlic powder
- Paprika
- Onion powder
- Thyme
- Salt & pepper
Rub the mixture over the chicken thighs, making sure to coat evenly.
3. Prepare the vegetables
Toss the halved potatoes and carrot slices with olive oil, salt, and pepper.
4. Arrange in a baking dish
Place the seasoned chicken thighs in the center of a baking dish or sheet pan.
Surround with the seasoned potatoes and carrots, spreading them evenly.
5. Roast the chicken
Bake for 45–50 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). The potatoes should be golden and tender.
6. Serve
Serve the chicken thighs with roasted carrots and potatoes on the side. Enjoy!
Storage
Fridge:
- Store leftovers in an airtight container for up to 3 days.
Freezer:
- Freeze cooked chicken and veggies for up to 2 months.
- Thaw overnight and reheat in the oven.
Make It High-Protein
✔ Add more chicken thighs or chicken breasts
✔ Use sweet potatoes instead of regular potatoes for added nutrition
✔ Add sautéed greens (spinach or kale) to the dish for more fiber
Flavor Upgrade Tips
- Add lemon zest or a squeeze of fresh lemon juice for a citrusy kick
- Use rosemary instead of thyme for a different flavor
- Drizzle balsamic vinegar over the vegetables before roasting for extra depth
- Add garlic cloves (in the skin) with the vegetables for roasted garlic flavor
- Spice it up with a pinch of red pepper flakes for heat
