Description

One-Pan Chicken and Potatoes is a deliciously satisfying dish that combines succulent chicken thighs, creamy potatoes, sweet carrots, and caramelized onions, all roasted together in one pan. This easy recipe is perfect for busy weeknights or special family dinners, offering a delightful medley of flavors that everyone will love. With minimal prep and cleanup, you can enjoy a hearty meal without spending hours in the kitchen. Simply marinate the chicken, toss everything onto a sheet pan, and let the oven do the work. Serve it with crusty bread or a fresh salad for an unforgettable dining experience.

Ingredients

Scale

6 bone-in, skin-on chicken thighs
2 heaping cups baby gold potatoes
1–1/2 cups carrots (peeled; cut to size)
1–1/2 large yellow onions (halved and sliced into chunks)
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)
Cooking spray
Fresh thyme (optional)
Hearty buttered bread (optional)

Instructions

In a mixing bowl, whisk together marinade ingredients (garlic through pepper). Coat chicken thighs and marinate.
Preheat oven to 350°F (175°C) and grease a rimmed sheet pan.
On the sheet pan, combine potatoes, onions, carrots with olive oil and seasonings. Space out for even cooking.
Add chicken thighs on top of veggies; pour chicken broth over the mixture.
Bake for 50–55 minutes or until chicken is golden and vegetables are tender.
Broil for an additional 1–2 minutes for extra crispiness.
Let rest before serving; enjoy your flavorful one-pan meal!

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 thigh with vegetables (approximately 300g)
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 120mg

Keywords: For added flavor, marinate the chicken overnight. Feel free to substitute vegetables based on your preferences or seasonal availability. To keep leftovers fresh, store in an airtight container in the refrigerator for up to three days.