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–+ servings

Easy One Pan Roast Chicken and Vegetables for Two

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This easy roast chicken recipe features succulent thighs and veggies for a healthy, hassle-free, and delicious one pan roast chicken dinner!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 1
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Skin patted dry for crispiness
  • 1 teaspoon Salt To season
  • 1 teaspoon Pepper To season
For the Vegetables
  • 4 pieces Carrots Cut into 1-inch pieces for even cooking
  • 1 pound Yukon Gold Potatoes Cut into equal-sized cubes with skin on
For Roasting
  • 2 tablespoons Olive Oil Lightly coat all ingredients
  • 3 cloves Garlic Mince finely
For Herbs
  • 1 teaspoon Dried Thyme Crushed
  • 1 teaspoon Dried Rosemary Crushed

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels and season with salt and pepper.
  3. Toss the chopped carrots and Yukon Gold potatoes with olive oil, salt, and pepper in a large bowl.
  4. Place the seasoned chicken thighs skin-side up on a large baking pan and scatter the vegetables around them.
  5. Mince the garlic and distribute it under the chicken and over the vegetables, then sprinkle with thyme and rosemary.
  6. Roast for approximately 40 minutes, rotating the pan halfway through, until the internal temperature reaches 165°F (75°C).
  7. Rest the chicken for 5 minutes before serving to allow the juices to redistribute.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gCholesterol: 80mgSodium: 600mgFiber: 5gSugar: 2g

Notes

Ensure chicken skin is dry for crispiness and cook vegetables evenly for the best results.