Description
Juicy baked chicken thighs roasted with baby potatoes, carrots, garlic, and herbs for a cozy and comforting winter dinner that comes together easily in one pan.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 1/2 pounds baby potatoes
- 4 large carrots, sliced into chunks
- 2 tablespoons fresh rosemary, chopped
- 5 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons butter
Instructions
- Preheat the oven to 425°F and lightly grease a large baking dish.
- In a large bowl, combine the baby potatoes, carrots, garlic cloves, olive oil, paprika, dried thyme, salt, black pepper, and rosemary. Toss until evenly coated.
- Spread the seasoned vegetables evenly into the baking dish and place small pieces of butter throughout.
- Arrange the chicken thighs skin-side up on top of the vegetables and season lightly with additional salt and pepper if desired.
- Bake for 40 to 45 minutes until the chicken skin is golden and crispy and the vegetables are tender.
- Allow the dish to rest for 5 minutes before serving.
- Serve warm directly from the baking dish.
Notes
- Pat the chicken dry before seasoning for crispier skin.
- Stir the vegetables halfway through cooking for even roasting.
- Add fresh rosemary before serving for extra flavor.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 145mg
Keywords: easy baked chicken, winter chicken dinner, baked chicken thighs, one pan chicken dinner, roasted chicken and vegetables, cozy dinner recipe, baked chicken recipe