One-Pan Herb Roasted Chicken Thighs with Potatoes
This rustic, no-fuss chicken dinner is packed with comforting flavors and golden-roasted goodness. Tender chicken thighs crisped to perfection sit atop a bed of seasoned baby potatoes and sweet carrots, making it the ultimate easy weeknight dinner—just one pan, full of flavor.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
Ingredients
2 lbs chicken thighs, bone-in, skin-on (about 4 large thighs)
2 tsp Italian seasoning
1/2 tsp paprika
1/2 tbsp salt
1 tsp ground black pepper
1 1/2 tbsp butter or olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
2 cups baby potatoes, halved (about 20)
2 medium carrots, sliced
Instructions
Season Chicken: Pat chicken dry and season all over with Italian seasoning, paprika, salt, and pepper.
Sear Thighs: In a large oven-safe skillet, heat butter or oil over medium-high. Sear chicken skin-side down for 5–6 minutes until golden. Flip and sear 2 more minutes. Remove and set aside.
Sauté Aromatics: In the same skillet, add onions and garlic. Cook 2 minutes until fragrant.
Add Veggies: Stir in potatoes and carrots. Season lightly with salt and pepper. Nestle chicken thighs on top, skin side up.
Roast: Transfer skillet to a preheated oven at 400°F (200°C). Roast uncovered for 30–35 minutes, or until chicken is fully cooked (internal temp 165°F) and veggies are tender.
Serve: Let rest 5 minutes before serving. Spoon pan juices over chicken and vegetables.
Nutrition
- Calories: 390
- Fat: 24g
- Carbohydrates: 18g
- Protein: 26g