Description
Golden, crispy-skinned chicken thighs roast to perfection with baby potatoes, carrots, and rosemary in this flavorful one-pan meal. Comforting, hearty, and simple to prepare, it’s a perfect weeknight or family dinner.
Ingredients
Scale
- 10–12 bone-in, skin-on chicken thighs (about 4 lbs total)
- 30–40 baby potatoes, halved
- 4 medium carrots, cut into 1-inch pieces (optional)
- 1 onion, quartered
- 8 cloves garlic, minced
- 4–6 tbsp olive oil
- 4 tsp salt (or to taste)
- 1 tsp ground black pepper (or to taste)
- 2 tbsp dried rosemary
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet or roasting pan with foil or parchment for easy cleanup.
- In a large bowl, combine baby potatoes, carrots (if using), onion, and garlic. Drizzle with half of the olive oil and season with half of the salt, pepper, and rosemary. Toss to coat.
- Arrange the vegetables evenly on the baking sheet.
- Pat the chicken thighs dry with paper towels and rub them with the remaining olive oil, salt, pepper, and rosemary.
- Place the chicken thighs skin-side up over the vegetables.
- Roast in the preheated oven for 45–50 minutes, or until the chicken skin is golden and crisp and the internal temperature reaches 165°F (74°C).
- Broil for 2–3 minutes if needed to crisp the skin further.
- Remove from oven, let rest for 5 minutes, and serve hot with pan juices spooned over the top.
Notes
- Swap rosemary for thyme or oregano for a different flavor profile.
- Use a meat thermometer to ensure perfectly cooked chicken.
- Leftovers store well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 140mg
Keywords: roasted chicken thighs, one-pan chicken dinner, chicken and potatoes, rosemary chicken