Description

One-Pan Chicken and Potatoes is a delightful, effortless dish that brings together tender chicken thighs, creamy baby gold potatoes, sweet carrots, and crispy onions. This recipe offers a perfect balance of flavors thanks to a savory garlic and herb marinade. Ideal for busy weeknights or casual gatherings, it requires minimal prep and cleanup—just one sheet pan! The result is a comforting meal that satisfies the whole family while also providing nutritious vegetables alongside protein-rich chicken. Enjoy the leftovers as they taste even better the next day!

Ingredients

Scale

6 bone-in, skin-on chicken thighs
2 heaping cups baby gold potatoes
1–1/2 large yellow onions
1–1/2 cups carrots
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

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Instructions

In a mixing bowl, whisk together minced garlic, Italian seasoning, olive oil, paprika, onion powder, garlic powder, salt, pepper, and chicken broth.
Toss chicken thighs in the marinade until well coated. Optionally marinate for up to 24 hours.
Preheat your oven to 350°F (175°C) and grease a sheet pan with cooking spray.
Arrange potatoes, onions, and carrots on the pan; season with salt and pepper. Drizzle with olive oil and toss.
Nestle marinated chicken among the veggies and pour remaining broth over everything.
Bake for 50–55 minutes until the chicken is golden brown and veggies are tender.
Broil for 1–2 minutes for extra crispiness before serving.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with vegetables (approx. 250g)
Calories: 410
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 30g
Cholesterol: 120mg