One-Pan Chicken with Root Vegetables and Herbs
One-Pan Chicken with Root Vegetables and Herbs is a comforting and flavorful dish that brings warmth to your dinner table. The crispy, golden chicken thighs roast alongside vibrant carrots and Yukon Gold potatoes, all infused with aromatic thyme and rosemary. This simple yet impressive recipe requires minimal cleanup and can be customized based on your favorite seasonal vegetables. Perfect for weeknight dinners or special occasions, it guarantees a delightful culinary experience that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in chicken thighs (about 1.5 lbs)
- 2 cups carrots, chopped
- 2 cups Yukon Gold potatoes, quartered
- 1 large yellow onion, cut into wedges
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh rosemary, chopped
- 3 tablespoons extra virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Drizzle olive oil over chicken thighs in a bowl; season generously with salt and pepper.
- Chop carrots, potatoes, and onion; arrange them around the chicken on a baking sheet.
- Sprinkle fresh herbs over the chicken and vegetables; drizzle with additional olive oil.
- Roast for 40-45 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Serve hot, drizzling any pan juices over the top.
Nutrition
- Serving Size: 1 chicken thigh with vegetables (250g)
- Calories: 360
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 90mg