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oven roasted chicken thighs, carrots, potatoes, and onions on enamel baking sheet with dinner plates, forks, and garnish
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5 from 2 votes

Roasted Chicken Thighs With Potatoes

This simple one-pan Roasted Chicken Thighs with Potatoes recipe is just what you need for an easy dinner. Flavorful and tender, juicy chicken thighs baked with seasoned vegetables for a complete meal — all the vibes of a Sunday dinner but is easy enough to make on a busy weeknight!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: American
Diet: Gluten Free
Servings: 6
Author: Melissa Griffiths

Ingredients

  • 4-6 large carrots
  • 6 medium potatoes (about 2 pounds)
  • 1/2 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)

Instructions

  • Preheat the oven to 425°F.
  • Peel the carrots and cut them each into 3-4 large pieces each.
  • Scrub the potatoes until clean (or peel them) and cut them into chubby 2-inch pieces.
  • Cut the onion into large 1-inch pieces.
  • Place the carrots, potatoes, and onion on a large rimmed baking sheet and toss them to combine. Spread them into an even layer.
  • In a small bowl mix together the garlic powder, salt, and black pepper. Mix to combine.
  • Sprinkle the vegetables on the tray with about a third of the salt mixture. Rub the remaining salt mixture all over the chicken thighs.
  • Place the chicken thighs on top of the vegetables.
  • Cover the pan tightly with foil, and bake in the hot oven for 15 minutes.
  • Remove the foil from the pan and bake for another 35 to 45 minutes or until the chicken is cooked through and no longer pink and when an instant read thermometer reads 165°F in the thickest piece of chicken (without touching the bone).
  • Remove the pan from the oven and allow to rest for 5 minutes before serving hot.

Notes

Recipe Variations & Substitutions:
  • If you want to use chicken breasts instead of thighs, prepare the vegetables as directed and then cover them with foil and bake for 15 minutes. When you remove the foil, add the seasoned chicken breast and continue as directed.
  • Use whatever vegetables you have on-hand. Root vegetables in particular do well with this recipe, but you could also use squash, bell peppers, and Brussels sprouts. 
How to Tell When the Chicken is Cooked:
  • The best way to know if your chicken is fully cooked is to insert a thermometer into the thickest piece of chicken - it should read 165°F. 
  • When checking the temperature of the meat, try not to let the meat thermometer touch the chicken thigh bone because that can throw off the reading. 
Prep Ahead: You can prep the vegetables and season the chicken up to 24 hours ahead. Store them separately in the refrigerator, then combine and bake when ready to serve.

Nutrition

Serving: 1 of 6 servings | Calories: 398kcal | Carbohydrates: 43g | Protein: 21g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 891mg | Potassium: 1248mg | Fiber: 6g | Sugar: 4g | Vitamin A: 6875IU | Vitamin C: 45mg | Calcium: 51mg | Iron: 3mg

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