I reach for chicken thighs when I want tender meat and crisp skin that sings. This pan goes in the oven and dinner comes out with carrots that taste sweet and potatoes that feel cozy. It belongs on our list of Chicken Thigh Recipes and it hits every time. We keep things simple and real here. Recipes with chicken thighs save weeknights and they taste like care. I toss the veggies with oil and salt. I season the meat and lay it on top so the juices drip and help the roast. No fuss. Just a tray that works hard while we set the table. Friends ask for recipes for chicken thigh that do not need a long prep. This one fits. I made it after a late shop run and smiled when the edges browned. You can call it chicken thighs recipes or recipe for chicken thighs. Use what you have. Swap the herb. Keep the carrot and potato for that soft bite and that little snap. Grab a fork. Steam rises. We eat well.
Table of Contents
- 1) Key Takeaways
- 2) Easy One Pan Roasted Chicken Thighs with Carrots and Potatoes Recipe
- 3) Ingredients for One Pan Roasted Chicken Thighs with Carrots and Potatoes
- 4) How to Make One Pan Roasted Chicken Thighs with Carrots and Potatoes
- 5) Tips for Making One Pan Roasted Chicken Thighs with Carrots and Potatoes
- 6) Making One Pan Roasted Chicken Thighs with Carrots and Potatoes Ahead of Time
- 7) Storing Leftover One Pan Roasted Chicken Thighs with Carrots and Potatoes
- 8) Try these Dinner recipes next
- 9) One Pan Roasted Chicken Thighs with Carrots and Potatoes
- 10) Nutrition
1) Key Takeaways
We roast chicken thighs with carrots and potatoes on one pan. The skin turns crisp. The meat stays juicy. The carrots taste sweet. The potatoes turn tender. Clean up stays easy. Camila from Camila Cooks shares the steps with care.
We season with pantry spices. We use high heat. We place the thighs over the vegetables so the juices help the roast. The tray works while we set the table. The kitchen smells warm. The meal lands rustically right on the pan.
This meal fits busy nights. It scales up for guests. It fits the list of Chicken Thigh Recipes and sits near the top. I serve lemon wedges and a green salad. We eat and talk and reach for seconds. Leftovers pack well for lunch.
2) Easy One Pan Roasted Chicken Thighs with Carrots and Potatoes Recipe
I lean on Chicken Thigh Recipes when I want dinner that never lets me down. Chicken Thigh Recipes carry me through long days and short windows. In this pan the skin crackles and the carrots turn sweet. The potatoes feel cozy. The first bite makes me smile.
We keep the steps short. We keep the flavor big. Recipes with chicken thighs thrive on simple heat and patient space. I toss the vegetables with oil and salt. I pat the meat dry. I season well. The pan does the rest while we breathe and chat.
Chicken Thigh Recipes show up in family lore. They show up when guests knock. They show up when I need comfort that fits on a sheet pan. This tray gives that. The edges brown. The middle stays tender. We plate straight from the pan and call it a win.
3) Ingredients for One Pan Roasted Chicken Thighs with Carrots and Potatoes
Chicken thighs bone in skin on They cook evenly and stay tender. The skin turns crisp and shields the meat. We use six for a full tray and a happy table.
Carrots cut into thick sticks They roast soft at the center and keep a little snap. The tips caramelize and bring gentle sweetness that lifts the whole pan.
Baby potatoes halved They roast fast and taste creamy. The cut sides brown and pick up the pan juices. Gold or red both work well here.
Yellow onion cut into wedges The edges char. The layers soften. The flavor turns deep and a little sweet. It anchors the vegetables with body.
Garlic cloves smashed Gentle garlic perfume meets the juices on the pan. The cloves mellow as they roast and spread like soft butter.
Olive oil A light coat helps browning and keeps the vegetables from drying out. Save a little for the chicken rub.
Kosher salt and black pepper The base of flavor. I season the vegetables and the chicken well for a balanced bite.
Paprika garlic powder onion powder dried thyme This mix brings color and warmth. It adds a homey note that plays nice with carrots and potatoes.
Lemon wedges A quick squeeze wakes up the rich flavors. The bright hit lands right at the table.
Fresh parsley chopped A shower at the end adds green and a clean finish that keeps the pan from feeling heavy.
4) How to Make One Pan Roasted Chicken Thighs with Carrots and Potatoes
Step one preheat and heat the pan Set the oven to four hundred twenty five F. Slide a rimmed sheet pan on the middle rack so it gets hot. A hot pan helps the vegetables brown on contact.
Step two season the vegetables Toss carrots potatoes onion and garlic with half the oil and half the salt. Spread on the hot pan in a single layer. Space helps edges crisp.
Step three season the chicken Pat the thighs dry. Rub with the remaining oil salt pepper paprika garlic powder onion powder and thyme. Dry skin leads to crisp skin. Flavor sticks to dry meat.
Step four place and roast Set the thighs skin side up on top of the vegetables. The juices baste the tray. Roast thirty five to forty five minutes. Aim for thigh temp at one hundred seventy five F.
Step five finish and rest If you want extra crunch set the pan under the broiler for two to three minutes. Watch the color. Rest five minutes. Squeeze lemon and shower parsley.
5) Tips for Making One Pan Roasted Chicken Thighs with Carrots and Potatoes
Use a large pan so the vegetables roast not steam. Space matters for browning and for crisp edges. Line with parchment if you like easy cleanup though a bare pan browns best.
Dry chicken skin before seasoning. Moisture slows crisping. A paper towel pat makes a clear difference. For extra flavor tuck a garlic clove under a thigh and let it melt as it roasts.
For Chicken Thighs Recipes that taste bright serve with lemon and a small green salad. For chicken thighs recipes that lean cozy add a spoon of pan juices over rice. For recipes with chicken thighs that feel bold swap thyme for rosemary.
6) Making One Pan Roasted Chicken Thighs with Carrots and Potatoes Ahead of Time
I prep the vegetables in the morning and stash them in a container. I season the chicken just before roasting so the salt does not pull too much liquid. The tray then goes from counter to oven with no fuss.
For make ahead comfort place the seasoned chicken in a bag and keep it chilled. The spices bloom and the flavor deepens. When dinner hour nears toss the vegetables with oil and spread them on the pan.
Recipes for chicken thigh often sit well overnight once cooked. This pan does. The skin stays a little crisp when reheated in a hot oven. The carrots and potatoes keep their shape and soak up more flavor on day two.
7) Storing Leftover One Pan Roasted Chicken Thighs with Carrots and Potatoes
Cool leftovers then place them in a tight container. Keep them in the fridge for three days. For longer storage freeze the meat and the vegetables in separate bags to protect texture.
Reheat on a sheet pan at four hundred F until the skin wakes up and the center feels hot. A quick squeeze of lemon brings the flavor back to life. Fresh parsley adds lift at the end.
Recipes for chicken thighs reheat well in a skillet too. Warm over medium heat and spoon in a splash of water to loosen the pan juices. Recipe for chicken thighs fans will like that gentle sizzle and the way the edges crisp again.
8) Try these Dinner recipes next
9) One Pan Roasted Chicken Thighs with Carrots and Potatoes
Chicken Thigh Recipes One Pan Roasted Thighs with Carrots and Potatoes
Ingredients
- 6 bone in skin on chicken thighs
- 1 pound carrots cut into thick sticks
- 1 1 2 pounds baby potatoes halved
- 1 large yellow onion cut into wedges
- 4 cloves garlic smashed
- 3 tablespoons olive oil divided
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper
- 2 teaspoons paprika sweet or smoked
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or rosemary
- 1 lemon cut into wedges
- Fresh parsley chopped for serving
Instructions
- Heat the oven to 425 F and set a large rimmed sheet pan on the middle rack while it heats
- In a bowl toss carrots potatoes onion and garlic with half the olive oil and half the salt then spread on the hot pan
- Pat the chicken dry then rub with the remaining oil salt pepper paprika garlic powder onion powder and thyme
- Nestle the chicken on top of the vegetables with skin side up so the juices baste the tray
- Roast for 35 to 45 minutes until the thighs reach 175 F and the skin looks deep gold and crisp
- If needed broil for 2 to 3 minutes to crisp the skin watching so it does not burn
- Rest for 5 minutes then squeeze lemon over everything and shower with parsley
- Serve straight from the pan with the sweet carrots and creamy potatoes
10) Nutrition
Serving size one thigh with vegetables. Calories about five hundred twenty five. Protein about twenty nine grams. Carbs about twenty eight grams. Fat about thirty one grams. Sodium about seven hundred eighty milligrams.
I like to note the feel of the meal too. The plate feels balanced. The starch rides under the protein. The vegetables cover color and fiber. A lemon wedge adds a bright top note.
This recipe comes from Camila for Camila Cooks at httpswwwcamilacookscom. It fits Chicken Thigh Recipes and it matches the way many of us cook on real nights. Warm pan. Simple steps. Good food.
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