Roasted Chicken Thighs and Potatoes
You'll love how easy it is to make baked chicken thighs for dinner. Loaded with potatoes, carrots, and onion too, it's a full meal on one pan.
Servings: 6
Ingredients
- 4-6 large carrots
- 6 medium potatoes about 2 pounds
- 1/2 of 1 medium white or yellow onion
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 6 chicken thighs, bone-in and skin-on, about 1.5 pounds
Instructions
- Preheat the oven to 425 degrees F.
- Peel the carrots and cut them each into 3-4 large pieces each.
- Scrub the potatoes until clean and cut them into chubby 2-inch pieces.
- Cut the onion it into large 1-inch pieces.
- Place the carrots, potatoes, and onion on a large rimmed baking sheet and toss them to combine. Spread them into an even layer.
- In a small bowl mix together the garlic powder, salt, and black pepper. Mix to combine.
- Sprinkle the vegetables on the tray with about a third of the salt mixture.
- Rub the remaining salt mixture all over the chicken thighs
- Place the chicken thighs on top of the vegetables.
- Cover the pan tightly with foil.
- Bake in the hot oven for 15 minutes.
- Remove the foil from the pan and bake for another 35 to 45 minutes or until the chicken is cooked through and no longer pink and when an instant read thermometer reads 165 degrees F in the thickest piece of chicken.
- Remove the pan from the oven and allow to rest for 5 minutes before serving hot.
Notes
- You can peel the potatoes if you like, I just don't think it's necessary. If that's your preferred way to eat a potato, feel free to peel them.
- If you want to use chicken breasts instead of thighs, prepare the vegetables as directed and then cover them with foil and bake for 15 minutes. When you remove the foil, add the seasoned chicken breast and continue as directed.
- Feel free to use whatever vegetables you have on-hand. Root vegetables in particular do well with this recipe but you could also use squash, bell peppers, and Brussels sprouts.
- When checking the temperature of the meat, try not to let the meat thermometer touch the chicken thigh bone because that can throw off the reading.
Nutrition
Serving: 1 of 6 servings | Calories: 406kcal | Carbohydrates: 45g | Protein: 21g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 904mg | Potassium: 1310mg | Fiber: 7g | Sugar: 5g | Vitamin A: 10105IU | Vitamin C: 46mg | Calcium: 58mg | Iron: 3mg
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