One Pan Chicken & Potatoes
One Pan Chicken & Potatoes recipe is a simple, easy and delicious dinner idea that comes together in minutes. Just toss chicken thighs, potatoes and carrots in the baking dish with seasoning & roast! There are no dishes to wash and the baked chicken thighs are juicy and crispy. Garlic makes the chicken and potatoes very fragrant and delicious!
Ingredients
- 8chicken thighs
- 6 largepotatoes (cut in quarters or halves)
- 5carrots (cut in 1-2 inch pieces)
- 1onion (cut in quarters)
- 15garlic cloves (whole)
- 1 tbspkosher salt
- 1 tspblack ground pepper
- 4 tspgarlic powder or 5 cloves garlic (crushed)
- ½ tsppaprika (optional)
- 3 tbspolive oil
Directions
- 1
Preheat oven to 375°F. Line a rimmed 12in x 18in baking sheet with foil or even better, parchment paper.
- 2
Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
- 3
Pat dry chicken with a paper towel.
- 4
Add chicken, potatoes and carrots, onion & garlic to the lined rimmed baking dish and sprinkle with 1 Tbsp salt, 1 tsp ground pepper, and 4 tsp garlic. Drizzle with 3-4 tbsp olive oil. Carefully toss everything to coat.
- 5
Place in the oven and bake chicken and potatoes for 1 hour 20 minutes. Check for doneness -if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
- 6
If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on and broil for 5 minutes. Watch carefully, or they will burn.
- 7
Remove from the oven and serve right away in the baking pan or transfer to a warm serving plate.