Sheet Pan Chicken Thighs with Carrots and Potatoes
A comforting and hearty dish featuring juicy chicken thighs roasted alongside tender carrots and crispy potatoes, all on one pan for easy cleanup.
Servings: 4 servings
Equipment
- Sheet Pan
- Mixing Bowl
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 4 large carrots, peeled and cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 4 cloves garlic, minced
- 1 whole lemon, sliced
- to taste salt and pepper
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a large sheet pan or line it with parchment paper for easy cleanup.
- In a large bowl, combine the halved potatoes and carrot pieces. Drizzle with 2 tablespoons of olive oil, sprinkle with half of the rosemary, thyme, garlic, salt, and pepper. Toss until the veggies are well coated.
- Arrange the vegetables in a single layer on the sheet pan.
- Pat the chicken thighs dry with paper towels. Rub them with the remaining 1 tablespoon of olive oil and season both sides with the remaining herbs, garlic, salt, and pepper. Place the chicken thighs skin side up on top of the vegetables.
- Tuck the lemon slices around the chicken and vegetables for a vibrant, citrusy flavor.
- Roast in the preheated oven for about 40 to 45 minutes, or until the chicken skin is golden and crisp and the internal temperature reaches 165°F (74°C). Vegetables should be fork-tender.
- For extra crispy chicken skin, broil on high for an additional 2-3 minutes, keeping a watchful eye to avoid burning.
- Let the tray rest for a few minutes before serving. Enjoy straight from the pan for easy, rustic charm.
Notes
For the juiciest chicken, always pat the thighs dry before seasoning. You can substitute other vegetables like parsnips or sweet potatoes. Leftovers can be stored in an airtight container for up to 3-4 days.