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Detailed image of golden-brown chicken thighs surrounded by colorful carrots and potatoes.

One-Pan Chicken and Potatoes

A flavorful and easy one-pan meal featuring tender chicken thighs roasted with potatoes and vegetables, perfect for a quick dinner.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 550 kcal

Ingredients
  

Protein

  • 6 pieces bone-in, skin-on chicken thighs

Vegetables

  • 2 cups baby gold potatoes
  • 1 large yellow onion
  • 1.5 cups carrots

Seasonings & Oils

  • 2 tablespoons minced garlic
  • 1 tablespoon Italian seasoning
  • 1 tablespoon olive oil
  • 1.5 teaspoons paprika
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup chicken broth
  • 2 teaspoons Dijon-style mustard (optional)

Instructions
 

  • Whisk garlic, seasonings, oil, paprika, onion powder, garlic powder, salt, pepper, broth, and mustard; coat chicken and marinate 30 min or overnight.
  • Preheat oven to 350°F (175°C). Grease a sheet pan.
  • Toss potatoes, onion, and carrots with oil and seasonings; place on pan with chicken.
  • Bake 50-55 min until chicken is golden and veggies are tender; broil 1-2 min if desired.
  • Rest 5-10 min before serving.

Notes

For extra flavor, add fresh herbs before serving.
Keyword chicken, one-pan, potatoes