Description
One-Pan Chicken and Potatoes is the ultimate comfort meal that combines tender chicken thighs, creamy baby gold potatoes, and sweet carrots, all roasted to perfection in a single pan. This easy-to-make dish is perfect for busy weeknights or family gatherings, offering a delightful blend of flavors with minimal cleanup. The rich marinade infuses the chicken with savory goodness while the vegetables soak up all the delicious pan juices.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 cups baby gold potatoes
- 1–1/2 cups carrots
- 1–1/2 large yellow onions
- 2 tablespoons minced garlic
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- 1–1/2 teaspoons paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup chicken broth
- 2 teaspoons Dijon-style mustard (optional)
Instructions
- In a bowl, whisk together marinade ingredients (garlic through Dijon mustard). Coat chicken thighs in the marinade.
- Preheat oven to 350°F (175°C) and grease a sheet pan with cooking spray.
- On the prepared pan, combine potatoes, onions, and carrots; season and toss with oil. Make space for chicken and pour broth over veggies.
- Bake for 50-55 minutes until chicken is golden brown and vegetables are crisp-tender. Broil for an additional 1-2 minutes if desired.
- Let stand for 5-10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with vegetables (approximately 450g)
- Calories: 560
- Sugar: 5g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 150mg