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Roasted chicken thighs and vegetables
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5 from 1 vote

One Pan Roasted Chicken And Vegetables

Easy, one-pan meal that's super tasty! Chop, drop and bake! Perfect for meal prep.
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Dinner, Entree, Main Course
Cuisine: American
Keyword: chicken thighs, one pan, roasted, roasted chicken and vegetables, vegetables
Servings: 6
Calories: 433kcal
Author: DSTR


  • 8 Chicken thighs
  • 6-8 medium Potatoes cut into quarters or halves
  • 5-6 medium Carrots cut into 1-2 inch pieces
  • 1 large Onion cut into quarters
  • 15-20 cloves Garlic whole
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 2 tablespoons Rosemary fresh, chopped
  • 3-4 Tbsp Olive oil


  • Preheat oven to 375F.
  • Line a baking sheet with foil or parchment paper. ( I use heavy-duty foil)
  • Thoroughly wash the potatoes & carrots with a scrubber and cut them into smaller pieces.
  • Pat dry with a paper towel.
  • Also, pat dry the chicken thighs with paper towels.
  • Toss the potatoes, carrots, onions, and garlic cloves with the oil and seasonings in the pan first. Then move the vegetables around to make room for the chicken thighs.  Rub the chicken thighs around in the seasonings to coat. Make sure chicken thighs are placed skin-side up. 
  • Place in the oven and bake for 1 hour 20 minutes.
  • If the potatoes and chicken thighs are soft and easily pierced with the fork they are ready. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. (all ovens are different)


Calories: 433kcal | Carbohydrates: 10g | Protein: 26g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 154mg | Potassium: 535mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8631IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 2mg