oven roasted chicken thighs, carrots, potatoes, and onions on enamel baking sheet with dinner plates, forks, and garnish

Roasted Chicken Thighs and Potatoes

  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 15 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: serves 6 1x
  • Diet: Gluten Free


You’ll love how easy it is to make baked chicken thighs for dinner. Loaded with potatoes, carrots, and onion too, it’s a full meal on one pan. 



  • 46 large carrots
  • 6 medium potatoes, about 2 pounds
  • 1/2 of 1 medium white or yellow onion
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 6 chicken thighs, bone-in and skin-on, about 1.5 pounds


  1. Preheat the oven to 425 degrees F.
  2. Prepare the carrots by peeling them and cutting them each into 3-4 large pieces.
  3. Prepare the potatoes by scrubbing them clean and cutting them into chubby 2 inch pieces.
  4. Prepare the onion by cutting it into large 1 inch pieces.
  5. Place the carrots, potatoes, and onion on a large rimmed baking sheet and toss them to combine. Spread them into an even layer.
  6. In a small bowl mix together the garlic powder, salt, and black pepper. Mix to combine.
  7. Sprinkle the vegetables on the tray with about 1/3 of the salt mixture.
  8. Rub the remaining salt mixture all over the chicken thighs
  9. Place the chicken thighs on top of the vegetables.
  10. Cover the pan tightly with foil.
  11. Bake in the hot oven for 15 minutes.
  12. Remove the foil from the pan and bake for another 35-45 minutes or until the chicken is cooked through and no longer pink and when an instant read thermometer reads 165 degrees in the thickest piece of chicken.
  13. Remove the pan from the oven and allow to rest for 5 minutes before serving hot.


  • You can peel the potatoes if you like, I just don’t think it’s necessary. If that’s your preferred way to eat a potato, feel free to peel them.
  • Category: main dish
  • Method: bake
  • Cuisine: American
Nutrition Information: YIELD: 6 SERVING SIZE: 1/6th of the pan
Amount Per Serving: Calories: 327.1 Fat: 6.5g Cholesterol: 140.1mg Sodium: 974.4mg Carbohydrates: 33.4g Sugars: 4g Protein: 32.8g Vitamin A: 411.3µg Vitamin C: 16.6mg

Keywords: chicken thighs, roasted chicken thighs, chicken and potatoes recipe, chicken sheet pan dinner