Description
Enjoy a comforting one-pan chicken dish that brings warmth and flavor to your dinner table. This easy-to-make recipe features juicy boneless chicken thighs roasted alongside sweet carrots, creamy Yukon Gold potatoes, and aromatic red onions, all seasoned with fresh rosemary. Perfect for family dinners or casual gatherings, this meal is sure to be a hit that leaves everyone asking for seconds.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups carrots, chopped (about 4 medium)
- 1 lb baby Yukon Gold potatoes, quartered
- 1 large red onion, sliced into wedges
- 3 sprigs fresh rosemary (about 2 tbsp chopped)
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the carrots into bite-sized pieces, quarter the potatoes, and slice the red onion into wedges.
- In a large bowl, toss the chicken thighs with olive oil, salt, pepper, and half of the chopped rosemary until well coated.
- Arrange the seasoned chicken in a roasting pan and scatter the chopped vegetables around it. Sprinkle with remaining rosemary.
- Roast in the preheated oven for 35-40 minutes until chicken is cooked through (165°F/74°C) and veggies are tender.
- Serve hot, drizzled with olive oil or topped with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 465
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 130mg