Roasted Chicken Thighs with Potatoes and Carrots

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Roasted Chicken Thighs with Potatoes and Carrots Recipe

This one-pan roasted chicken thigh recipe is simple to prepare and ideal for a family dinner. The chicken thighs are seasoned with thyme, rosemary, salt, and pepper before being roasted on top of potatoes and carrots. The result is tender, juicy chicken with crispy skin and flavorful vegetables.

Ingredients

• 1 teaspoon dried rosemary
• Season with salt and pepper to taste
• 4 medium carrots, peeled and cut into 1-inch pieces
• 1 tsp dried thyme
• 4 bone-in, skin-on chicken thighs
• 4 medium-sized potatoes, peeled and cut into wedges
• 3 cloves of garlic, minced
• 2 tbsp olive oil

Time Needed

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Instructions

• Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
• Combine the potatoes, carrots, garlic, olive oil, thyme, rosemary, salt, and pepper in a large mixing bowl.
• In a baking dish or roasting pan, arrange the vegetable mixture in a single layer.
• Place the chicken thighs, skin side up, on top of the vegetables.
• Season the chicken generously with salt and pepper.
• Cook the chicken and vegetables for 35 to 40 minutes, or until golden brown and cooked through.
• Allow for a few minutes of resting time before serving the chicken.

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