Description

One-Pan Chicken and Potatoes is the ultimate cozy dinner that combines juicy chicken thighs with creamy baby potatoes, sweet carrots, and crispy onions—all roasted to perfection on a single pan. This easy-to-make dish not only saves you time on cleanup but also delivers a delightful flavor explosion that will please the entire family. With its comforting textures and rich seasonings, this recipe is ideal for weeknight dinners or special gatherings. Customize it to your family’s taste by changing up the vegetables or adding your favorite herbs. Get ready to enjoy a hearty meal that brings everyone together!

Ingredients

Scale

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
1–1/2 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)

Instructions

In a mixing bowl, whisk together marinade ingredients. Coat chicken thighs thoroughly and let marinate (ideally overnight).
Preheat oven to 350°F (175°C) and grease a rimmed baking sheet.
Arrange potatoes, onions, and carrots on the sheet; drizzle with olive oil and season well.
Nestle chicken thighs among the veggies and pour broth over everything.
Bake for 50–55 minutes until golden brown. Broil for an additional 1–2 minutes for a crispy finish.
Let rest for 5–10 minutes before serving.

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

Nutrition

Serving Size: 1 chicken thigh with vegetables (450g)
Calories: 540
Sugar: 4g
Sodium: 880mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 32g
Cholesterol: 150mg

Keywords: Feel free to substitute seasonal vegetables like bell peppers or zucchini. To enhance flavors, consider adding fresh herbs like thyme or rosemary before serving.