Description
A rustic one-pan meal of herb-roasted chicken with tender potatoes and carrots, seasoned with garlic, rosemary, and thyme for a flavorful and comforting dish.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs or drumsticks
- 1 lb russet or Yukon gold potatoes, chopped
- 3 carrots, peeled and sliced
- 3 tbsp olive oil, divided
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp lemon juice (optional)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
- In a bowl, toss potatoes and carrots with half of the olive oil, salt, pepper, and a sprinkle of rosemary and thyme. Spread them in the baking dish.
- Pat chicken dry. Rub with remaining olive oil, minced garlic, paprika, rosemary, thyme, salt, and pepper.
- Place seasoned chicken on top of the vegetables. Drizzle with lemon juice if using.
- Roast for 40–50 minutes, or until chicken reaches 165°F (74°C) and skin is golden and crispy.
- Optional: Broil for an additional 2–3 minutes for crispier skin, watching closely.
- Let rest for 5 minutes before serving.
Notes
- For crispier skin, pat the chicken dry before seasoning.
- Use dried herbs if fresh aren’t available—reduce to one-third of the amount.
- Add other root vegetables like parsnips or red onions for variety.
- Marinate the chicken in advance for deeper flavor.
- Reheat in oven to preserve texture; avoid microwaving the skin side.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 5g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg