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Four roasted chicken thighs in a cast iron skillet with carrots and potatoes
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4.5 from 2 votes

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: roasted chicken thighs
Servings: 4 people
Calories: 338kcal


  • 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