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One-Pan Chicken and Potatoes

One-Pan Chicken and Potatoes
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One-Pan Chicken and Potatoes is the ultimate cozy dinner, perfect for busy weeknights or family gatherings. This simple yet satisfying dish features juicy bone-in chicken thighs, creamy baby gold potatoes, sweet carrots, and crispy onions all roasted together in one pan for effortless cleanup. The vibrant blend of herbs and spices elevates the flavors, making it not just a meal but a comforting experience for everyone at the table. Serve it with crusty bread for an added touch, and enjoy the delightful pan juices that tie everything together. Get ready to savor every bite of this wholesome dish!

Ingredients

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  • 6 bone-in, skin-on chicken thighs
  • 2 heaping cups baby gold potatoes
  • 1–1/2 cups carrots
  • 1–1/2 large yellow onions
  • 2 tablespoons minced garlic
  • 1 tablespoon Italian seasoning
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1–1/2 teaspoons paprika
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Prepare the marinade by whisking garlic, Italian seasoning, olive oil, paprika, onion powder, garlic powder, salt, and pepper in a bowl. Toss in chicken thighs to coat. Marinate for at least 30 minutes.
  2. Preheat oven to 350°F (175°C) and grease a rimmed baking sheet with cooking spray.
  3. On the baking sheet, combine potatoes, onions, carrots, salt, pepper, and olive oil; toss well.
  4. Nestle marinated chicken thighs among the vegetables and pour broth over everything.
  5. Bake for 50–55 minutes until chicken is golden brown and veggies are crisp-tender.
  6. Broil on high for an additional 1–2 minutes if desired for extra crispiness.
  7. Let rest for 5–10 minutes before serving with fresh thyme and buttered bread.

Nutrition

Find it online: https://recipesbykayla.com/one-pan-chicken-and-potatoes/

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