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Sheet Pan Roast Chicken Thighs with Potatoes and Carrots

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 550
A simple and flavorful one-pan meal featuring tender chicken thighs roasted with potatoes and carrots, perfect for a quick dinner.

Ingredients

Protein

  • 6 pieces bone-in (skin-on chicken thighs)
  • 1.5 lbs baby potatoes (halved)
  • 4 large carrots (cut into sticks)

Seasonings & Oils

  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme

Additional

  • 1 lemon lemon (cut in half)

Instructions 

  • Preheat oven to 425°F (220°C). Toss potatoes and carrots with 1 tbsp oil, 1/2 tsp salt, and 1/2 tsp pepper on a sheet pan.
  • Pat chicken dry. Rub with remaining oil, salt, pepper, garlic powder, and thyme.
  • Nestle chicken among the veggies, tuck lemon halves on the pan.
  • Roast for 35-40 minutes until chicken reaches 165°F and veggies are tender. Broil 2-3 minutes for crispy skin if desired.
  • Let rest 5 minutes, squeeze lemon over everything, and serve.

Notes

Ensure chicken reaches an internal temperature of 165°F for safety.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, roast, sheet pan