One-Pan Chicken, Carrots, & Potatoes (Less Than 1 Hour)

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken drumsticks

Skinless breasts reduce fat while drumsticks are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Bouillon cubes are a cost-effective way to add flavor.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne adds heat and is often cheaper.

Rinse 1 pound of baby potatoes and pat them dry.

Cut smaller potatoes in half and larger potatoes into quarters, then set aside.

Pat 6 bone-in skin-on chicken thighs dry with a paper towel.

Transfer chicken thighs to a large rimmed sheet pan.

Mix 2.5 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 3/4 teaspoon paprika, and 1/2 teaspoon onion powder in a small bowl to create a spice rub.

Drizzle 1 tablespoon of olive oil over the chicken and rub it in on both sides.

Sprinkle about half of the spice mix over the chicken and rub it in well.

Transfer the potatoes to a mixing bowl, drizzle with 1 tablespoon of olive oil, and add the remaining spice mixture. Toss until evenly coated.

Place the potatoes on the baking sheet with the chicken, ensuring space between the thighs for even cooking.

Preheat the oven to 375°F and bake for 25 minutes.

Add carrot sticks to the bowl used for the potatoes, drizzle with another tablespoon of olive oil, and season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to combine.

After 25 minutes, pull the sheet pan from the oven and toss the potatoes with a spatula. Add the carrots to the pan.

Return the sheet pan to the oven and bake for another 25 minutes at 375°F.

After the second 25 minutes, pull the pan from the oven and give the carrots and potatoes another toss.

Return to the oven for an additional 10 minutes to finish cooking the carrots.

After the final 10 minutes, remove the pan from the oven and garnish with about 1 tablespoon of chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens