Description
One-Pan Chicken and Potatoes is a comforting, hassle-free meal that combines juicy chicken thighs, creamy baby gold potatoes, sweet carrots, and crispy onions all cooked together in one pan.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (2–1/4 pounds)
- 2 heaping cups baby gold potatoes
- 1–1/2 cups carrots (peeled and cut)
- 1–1/2 large yellow onions (sliced)
- 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)
- Cooking spray
Instructions
- In a mixing bowl, whisk together minced garlic, Italian seasoning, olive oil, paprika, onion powder, garlic powder, salt, pepper, chicken broth, and Dijon mustard. Toss in the chicken thighs until well coated. Marinate for at least 30 minutes or overnight.
- Preheat the oven to 350°F (175°C) and grease a baking sheet with cooking spray.
- On the prepared baking sheet, combine baby gold potatoes, sliced onions, carrots with salt and pepper. Drizzle with olive oil and toss to coat evenly.
- Nestle the marinated chicken thighs among the vegetables. Pour any remaining marinade over the chicken and add chicken broth.
- Bake for 50–55 minutes until chicken is golden brown and cooked through. Broil for an additional minute if desired for extra crispiness.
- Let rest for 5–10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 385
- Sugar: 3g
- Sodium: 630mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 115mg