Roast Chicken with Potatoes and Carrots
· 80 min · Chicken · gluten-free, dairy-free, high-protein
664 cal
47g protein
56g carbs
28g fat
per serving · estimated
Ingredients
- 6 (about 2 lb) Bone-in chicken thighs
- 1 lb Yukon gold potatoes, cut into 1-inch pieces
- 3/4 lb Carrots, cut into 1-inch pieces
- 1 medium Yellow onion, cut into wedges
- 1 1/4 tbsp Olive oil
- 3/4 tsp Garlic powder
- 3/4 tsp Dried thyme
- 3/4 tsp Kosher salt
- 1/4 tsp Black pepper
Method (tap to check — screen stays awake)
- Heat the oven to 425°F for about 10 minutes; the oven is ready when it reaches temperature.
- Cut the potatoes and carrots into roughly 1-inch pieces and the onion into wedges so the vegetables cook at a similar pace.
- Pat the chicken dry with paper towels, then season it with the salt, pepper, garlic powder, and thyme; dry skin browns better.
- Toss the potatoes, carrots, and onion with the olive oil on a rimmed baking sheet until lightly coated, then spread them in one layer.
- Set the chicken thighs skin-side up among the vegetables, leaving a little space around each piece so hot air can circulate.
- Roast at 425°F for 50-60 minutes, turning the vegetables once halfway through, until the chicken skin is browned, the vegetables are tender when pierced, and the thickest chicken part reaches 165°F. If the skin browns too quickly, loosely cover the chicken with foil.
- Rest the chicken on the pan for 5 minutes so the juices settle before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.