Description

One-Pan Chicken and Potatoes is the ultimate cozy dinner, perfect for busy weeknights or special occasions. This simple yet flavorful dish features juicy bone-in chicken thighs roasted alongside creamy baby gold potatoes, hearty carrots, and sweet onions, all seasoned with a savory marinade. With everything cooked in one pan, you’ll enjoy a hearty meal without the hassle of multiple dishes or extensive cleanup. The combination of tender chicken and perfectly roasted vegetables creates a comforting experience that your family will love. Plus, leftovers make for an easy lunch the next day!

Ingredients

Scale

2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 tablespoon olive oil
1–1/2 teaspoons paprika
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup chicken broth
2 teaspoons Dijon-style mustard (optional)
6 bone-in, skin-on chicken thighs (2–1/4 pounds)
Cooking spray
2 heaping cups baby gold potatoes
1–1/2 large yellow onions (halved and sliced into 1-inch thick chunks)
1–1/2 cups carrots (peeled; cut into 1–1/2 inches long x 1/2-inch thick)
Fresh thyme (optional)
Hearty buttered bread (optional, for dunking in sauce)

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Instructions

Prepare the marinade by mixing garlic, olive oil, Italian seasoning, paprika, onion powder, garlic powder, salt, and pepper in a bowl. Coat the chicken thighs in the marinade and let them sit while prepping veggies.
Preheat the oven to 350°F (175°C). Grease a large sheet pan with cooking spray.
On the prepared pan, combine potatoes, onions, carrots, salt, pepper, and olive oil; toss well. Make space in the center for the chicken and pour broth over veggies.
Place marinated chicken in the center and bake for 50–55 minutes until golden brown and cooked through.
Broil for 1–2 minutes for a charred finish if desired.
Let it rest before serving with pan juices drizzled on top.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with vegetables (approximately 300g)
Calories: 410
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 28g
Cholesterol: 110mg