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Roasted Chicken Thighs with potatoes and carrots is a simple and complete meal that is comforting, flavorful, and delicious. The perfect weeknight meal, filling and ready in minutes.
How is it even possible that we’re already at the end of November?
I fell like this has been the longest year up until this month and then bam it is time to celebrate the holidays. This year continues to be extremely weird. One thing that I can say about this year is that I have tried to make sure I create time to workout consistently each week and make better food choices. I am not a fan of diet culture or the need to be defined by the numbers on the scale, but I do want to make sure that my body is stronger and...well...last as long as possible.
It is no secret that I am a woman of a certain age, 42, and each year it becomes more and more important for me to make health and wellness a priority.
Since I haven't been able to regularly show up at the gym, I try to make sure that I participate in regular at-home workouts. This also has definitely had an impact on my mood and the food that I choose to fuel my body. I try to make sure I am feeding my body real food and less processed. More lean meats, complex carbohydrates, and healthy fats. In the interest of time, this also means creating meals that are simple and can be made in minutes.
One meal that I have been making each week is Roasted Chicken Thighs with potatoes and carrots. The perfect one-pan recipe that I make in a cast iron skillet. It is so comforting, filling, and flavorful. It contains four chicken thighs that are rubbed with butter and coated in a delicious spice rub that contains brown sugar. The roasted chicken thighs are cooked on top of a mixture of cubed potatoes and cut carrots. It is the perfect meal on its own, but can also be separated out into meal prep containers to enjoy throughout the week.
What ingredients are needed to make oven baked chicken thighs?
- Chicken thighs
- Olive oil
- Salt and ground black pepper
- Brown sugar
- Garlic powder
How to make easy baked chicken thighs:
Begin the recipe by preheating the oven to 400 degrees F. Using a cast iron skillet, add the small quartered potatoes, carrots, olive oil, sea salt, and ground black pepper. Toss evenly to distribute and spread evenly on the bottom of the skillet.
In a small shallow dish, stir together the brown sugar, garlic powder, thyme, paprika, and sea salt. Set aside.
Rub each chicken thigh with a quarter of the butter and then rub in the spice mixture until all are evenly coated on all sides. Place on top of the vegetables in the cast iron skillet. Continue the process with each piece of chicken thigh.
Place in the oven to bake for 25 to 30 minutes, until the chicken is cooked thoroughly and the vegetables are fork-tender. Carefully remove the chicken from the oven and allow it to sit for 5 minutes before serving. Enjoy!
Roasted Chicken Thighs with Potatoes and Carrots
- 1.5 cups small potatoes, quartered
- ⅓ cup baby carrots, cut in 1-inch pieces
- 1 tablespoon olive oil
- salt and black pepper to preference
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon thyme, fresh or dried
- ½ teaspoon paprika
- ½ teaspoon sea salt
- 4 chicken thighs
- 1 tablespoon butter, cubed and softened
- Preheat the oven to 400 degrees F.
- Using a cast iron skillet, add the 1 ½ cup small quartered potatoes, ⅓ cup carrots, 1 tablespoon olive oil, salt, pepper, and toss evenly to distribute.
- Spread evenly on the bottom of the cast iron skillet.
- In a small shallow dish, stir together the 2 teaspoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon thyme, ½ teaspoon paprika, and ½ teaspoon sea salt. Set aside.
- Rub each chicken thigh with a quarter of the butter and then rub in the spice mixture until all are evenly coated on all sides.
- Place on top of the vegetables in the cast iron skillet. Continue the process with each piece of chicken thigh.
- Place in the oven to bake for 25 to 30 minutes, until the chicken is cooked thoroughly and the vegetables are fork tender.
- Carefully remove from the oven and allow it to sit for 5 minutes before serving. Enjoy!
- Store any leftovers in an airtight container in the refrigerator up to 3 days. Reheat before serving.
- May use bone in or boneless chicken thighs
- Feel free to add more potatoes and carrots to this recipe than stated.
- If you have any butter left after rubbing it on the chicken thighs, place it on top of each chicken thigh before baking.
- May use fresh or dried thyme in the same unit of measure.
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Need more easy chicken recipes? Try these:
- Hibachi Chicken
- Instant Pot Chicken and Potatoes with Green Beans
- Cheesy Chicken Enchilada Pasta
- Chicken Mozzarella Bake
Have any comments, questions, or other delicious ways to use these Roasted Chicken Thighs? Please share them in the comments below!
I was out of brown sugar and I added smoked paprika and chopped celery and onion. My family was very impressed, A nice bowl of mixed salad greens with a lemon honey dressing was a tasty addition!
Thank you Nancy! Glad to hear this recipe worked well for you with the changes 🙂
This is so good I made it several times I don't have any thighs so today I'm going to use breasts
Thank you Beverly! Breasts should work just as well, but you may have to lessen the cook time 🙂
If I use a regular pan instead of a cast iron, is the cooking time the same?
Hi Kateri! Yes, a regular pan should work without any problems. The cook time may need to be adjusted to longer.
I'm making this (minus carrots) for the second time tonight. I've gotten in the habit of brining chicken before roasting and it turns out juicy every time. Thanks for the easy recipe, it's a keeper.
Thank you so much Amy, glad to hear the chicken recipe was a success for you 🙂