One-Pan Chicken and Potatoes
One-Pan Chicken and Potatoes is the ultimate easy dinner solution for busy weeknights or cozy family gatherings. This dish combines juicy chicken thighs with creamy gold potatoes, sweet carrots, and savory onions, all perfectly roasted together in one pan.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
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)
- Cooking spray
Instructions
- In a mixing bowl, whisk together the marinade ingredients: minced garlic, Italian seasoning, olive oil, paprika, onion powder, garlic powder, salt, pepper, chicken broth, and Dijon mustard (if using). Toss in the chicken thighs to coat.
- Preheat your oven to 350°F (175°C) and prepare a large sheet pan with cooking spray.
- On the pan, combine baby gold potatoes, sliced onions, carrots, salt, pepper, and olive oil; toss well. Make space for the marinated chicken.
- Place the marinated chicken on the pan and pour any remaining marinade over it. Add one cup of chicken broth around the veggies and cook for 50–55 minutes until everything is golden and cooked through.
- Finish by broiling for 1–2 minutes for a crispy texture. Let rest before serving.
Nutrition
- Serving Size: 1 thigh with vegetables (approx. 300g)
- Calories: 445
- Sugar: 4g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Find it online: https://cookingwithmia.com/one-pan-chicken-and-potatoes/