Roasted Chicken Thighs with Potatoes and Carrots
Roasted Chicken Thighs with potatoes and carrots is a simple and delicious meal that is comforting, flavorful, and delicious. The perfect weeknight meal!
Servings: 4 people
- 1.5 cups red potatoes, quartered
- 1/3 cup baby carrots, cut in 1-inch pieces
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 4 chicken thighs
- 1 tablespoon butter, cubed
Preheat the oven to 400 degrees F.
Using a cast iron skillet, add the potatoes, carrots, olive oil, salt, pepper, and toss until evenly distributed.
Spread evenly at the bottom of the skillet.
In a small shallow dish, stir together the brown sugar, garlic powder, thyme, paprika, and salt. Set aside.
Rub each chicken thigh with a quarter of the butter and rub in the spice mixture.
Place on top of the vegetables in the cast iron skillet. Continue with each 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 to sit for 5 minutes before serving.
Calories: 338kcal | Carbohydrates: 8g | Protein: 19g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 118mg | Sodium: 417mg | Potassium: 393mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1795IU | Vitamin C: 3.5mg | Calcium: 15mg | Iron: 1.2mg