Baked Chicken Thighs with Potatoes and Carrots

Baked Chicken Thighs with Potatoes and Carrots are super easy and delicious. The juicy chicken thighs are seasoned perfectly and have a tasty crispy skin. Roasting vegetables in the oven brings out their sweetness and natural flavors.

Why I love this recipe

This easy dinner uses just 9 ingredients, 8 steps, and serves two people. It makes a great lunch, dinner, or date night meal.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

Ingredients

(amounts are listed in the recipe card at the bottom of the post)

skin-on chicken thighs (bone-in)

large russet potato

baby carrots

onion

olive oil

garlic salt

Italian Seasoning

black pepper

paprika

Substitutions

Try using Yukon Gold potatoes, red potatoes, sweet potatoes, or baby potatoes instead of russet.

Equipment used for this recipe

• 9×13 oven-safe casserole dish
• cutting board

How to make Baked Chicken Thighs with Carrots

Step 1 – Preheat the oven to 375 degrees F.

Step 2 – Spray a 9×13 baking dish with non-stick cooking spray.

Step 3 – Thoroughly wash the potato and dice it into bite-sized pieces on a cutting board.

Step 4 – Cut the onion into 4 or 8 wedges.

Step 5 – Place chicken thighs skin side up, potatoes, carrots, and onions in the baking dish.

Step 6 – Drizzle the olive oil over the top of the vegetables and chicken.

Step 7 – Sprinkle with garlic salt, Italian seasoning, black pepper, and paprika.

Step 8 – Place the dish in the preheated oven and bake for 1 hour or until the chicken reaches an internal temperature of 165 degrees F on a meat thermometer.

Pro Tips

Store leftovers in an airtight container for up to 4-5 days in the fridge.

You may also enjoy

• Chicken Thighs and Spinach
• Oven Baked BBQ Chicken Thighs
• Juicy Roast Chicken
• Slow Cooker Cornish Game Hens and Veggies
• Roasted Cornish Hen with Vegetables