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One-pan roasted chicken thighs with carrots and Yukon Gold potatoes on a rimmed baking sheet, golden crispy skin seasoned with garlic and herbs

One-Pan Roasted Chicken Thighs with Carrots and Potatoes

Crispy-skinned bone-in chicken thighs roasted on one pan with caramelized carrots and Yukon Gold potatoes, seasoned with garlic, thyme, and rosemary. A foolproof, minimal-cleanup weeknight dinner ready in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 5 bone-in skin-on chicken thighs 6 to 8 oz each
  • 1 tbsp olive oil for chicken
  • 1 tsp dried thyme for chicken
  • 1 tsp dried rosemary for chicken
  • 1/2 tsp kosher salt for chicken
  • 1/4 tsp black pepper for chicken
  • 4 medium carrots cut into 1-inch pieces
  • 4 medium Yukon Gold potatoes cut into 1-inch cubes
  • 2 tbsp olive oil for vegetables
  • 4 garlic cloves minced
  • 1 tsp dried thyme for vegetables
  • 1 tsp dried rosemary for vegetables
  • 1/2 tsp kosher salt for vegetables
  • 1/4 tsp black pepper for vegetables

Equipment

  • Large rimmed baking sheet
  • Large mixing bowl
  • Instant read meat thermometer
  • Paper towels

Method
 

  1. Preheat your oven to 425 degrees F. High heat is essential for crispy chicken skin and caramelized vegetables.
  2. Cut carrots into 1-inch pieces and potatoes into 1-inch cubes. Keep them uniform in size so everything cooks evenly.
  3. Pat the chicken thighs completely dry on all sides with paper towels. This is the most important step for achieving crispy golden skin.
  4. In a large bowl, toss the carrots and potatoes with 2 tablespoons olive oil, minced garlic, thyme, rosemary, salt, and pepper. Mix until everything is evenly coated.
  5. Spread the seasoned vegetables in a single layer on a large rimmed baking sheet, leaving space for the chicken. Do not overcrowd the pan or the vegetables will steam instead of roast. Use two pans if needed.
  6. Rub the chicken thighs with 1 tablespoon olive oil, then season generously with thyme, rosemary, salt, and pepper. Place skin-side up on the pan among the vegetables, not on top of them.
  7. Roast for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F at the thickest part of the thigh and the skin is golden and crispy. The vegetables should be tender and caramelized at the edges.
  8. Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Notes

Pat chicken completely dry before seasoning for the crispiest skin. Arrange everything in a single layer and use two pans if needed to avoid crowding. Always check that chicken reaches 165 degrees F at the thickest part of the thigh using a meat thermometer. Crush dried thyme and rosemary between your fingers before adding to release more flavor. Swap Yukon Gold for sweet potatoes or add parsnips and butternut squash for variety. Add smoked paprika and cayenne for a spicy kick. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat at 350 degrees F covered loosely with foil and a splash of broth for 15 to 20 minutes, then uncover for the last 5 minutes to re-crisp the skin.