Name: One-Pan Chicken and Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs; 2 heaping cups baby gold potatoes; 1-1/2 cups carrots; 1-1/2 large yellow onions; 2 tablespoons minced garlic; 1 tablespoon Italian seasoning; 1 tablespoon olive oil; 1-1/2 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); Cooking spray

One-Pan Chicken and Potatoes

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One-Pan Chicken and Potatoes is the ultimate comfort meal that combines juicy chicken thighs with tender baby potatoes, vibrant carrots, and sweet onions, all roasted to perfection in a single pan. This dish is not only easy to prepare but also offers a delightful medley of flavors thanks to the aromatic garlic and Italian seasoning. Ideal for busy weeknights or special family gatherings, this recipe ensures minimal cleanup while delivering maximum satisfaction. Serve it hot with crusty bread to soak up the delicious pan juices for a truly comforting dining experience.

Author: Daphne
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 4
Category: Dinner
Method: Baking
Cuisine: American

Ingredients

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6 bone-in, skin-on chicken thighs
2 heaping cups baby gold potatoes
1–1/2 cups carrots
1–1/2 large yellow onions
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 tablespoon olive oil
1–1/2 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)
Cooking spray

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Instructions

In a large bowl, whisk together minced garlic, Italian seasoning, olive oil, paprika, onion powder, garlic powder, salt, pepper, chicken broth, and optional Dijon mustard.
Add the chicken thighs to the marinade and coat well. Optionally refrigerate overnight.
Preheat your oven to 350°F (175°C) and grease a rimmed sheet pan with cooking spray.
Toss potatoes, onions, and carrots with olive oil and seasoning on the pan. Create space for the chicken.
Place marinated chicken thighs in the center of the pan. Pour any leftover marinade over them and add broth.
Bake for 50-55 minutes until chicken is golden brown and vegetables are tender. Broil for an additional 1-2 minutes for extra crispiness.
Let rest for 5-10 minutes before serving.

Nutrition

Serving Size: 1 thigh with vegetables (approximately 300g)
Calories: 400
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g
Cholesterol: 120mg

Find it online: https://recipesbyphoenix.com/one-pan-chicken-and-potatoes/