Roasted Chicken with Potatoes and Carrots
· 75 min · Chicken · gluten-free, dairy-free, high-protein
719 cal
45g protein
47g carbs
39g fat
per serving · estimated
Ingredients
- 6 (about 2½ lb) bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 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 dried thyme
- 3/4 tsp garlic powder
- 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 rack should sit in the center so the chicken and vegetables cook evenly.
- Pat the chicken thighs dry with paper towels, then season them all over with the salt, pepper, thyme, and garlic powder; dry skin browns better than damp skin.
- Toss the potatoes, carrots, and onion with the olive oil on a large rimmed baking sheet until lightly coated, then spread them into one layer so they roast instead of steam.
- 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 after about 30 minutes; the chicken skin should be deep golden and the thickest part should read 165°F, while potatoes are easily pierced with a fork.
- Rest the chicken on the pan for 5 minutes before serving so its juices settle; if the vegetables need more color, leave them in the oven while the chicken rests.
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.