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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.

Baked Chicken Thighs with Potatoes and Carrots in a casserole dish.
Baked Chicken Thighs with Potatoes and Carrots

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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

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.

one large potato diced into cubes.

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

one onion cut into 8 pieces.

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

chicken thighs and veggies in a baking dish.

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

olive oil drizzled over chicken and veggies.

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

seasonings sprinkled over chicken and veggies.

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.

Baked Chicken Thighs with Potatoes and Carrots in a 9x13 baking dish.
Baked Chicken Thighs with Potatoes and Carrots

Pro Tips

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

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Yield: Serves 2

Baked Chicken Thighs with Potatoes and Carrots

Baked Chicken Thighs with Potatoes and Carrots in a 9x13 baking dish.

Baked Chicken Thighs with Potatoes and Carrots is super easy and delicious as well. The juicy chicken thighs are seasoned perfectly and come out with a tasty crispy skin. Roasting vegetables in the oven brings out their sweetness and natural flavors. This easy dinner uses just 9 ingredients, 8 steps, and serves two people.

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 4 bone-in chicken thighs (skin on)
  • 1 large russet potato
  • 10 baby carrots
  • 1 onion
  • 2 Tablespoons olive oil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions

  1. Preheat oven to 375 degrees F.
  2. Spray a 9 x 13 baking dish with non-stick spray.
  3. Thoroughly wash the potato and dice it into bite-sized pieces on a cutting board.
  4. Cut onion into 4 or 8 wedges.
  5. Add chicken thighs, potatoes, carrots, and onion to the baking dish.
  6. Drizzle olive oil over the contents of the pan.
  7. Sprinkle with garlic salt, Italian seasoning, black pepper, and paprika.
  8. Place the dish in the oven and bake for 1 hour or until the chicken reaches an internal temperature of 165 degrees F.

Notes

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

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 864Total Fat: 50gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 333mgSodium: 911mgCarbohydrates: 42gFiber: 6gSugar: 6gProtein: 66g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you like this recipe?

Please leave a comment on this post and pin this recipe on Pinterest.

Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

CL

Thursday 14th of September 2023

Thank you Zona! Made my life easier :)

Incredible how difficult it's become to quickly find an old school simple bake recipe online, in a glass 13x9 no less.

Hope you and yours are well. Take good care.

~ CL

Zona

Friday 15th of September 2023

Hi CL, you are very welcome! Thanks :)

Jessica

Sunday 23rd of April 2023

I want to try this, it sounds so delicious & easy! Do you think zucchini and/or squash would work under the chicken as well or in addition to the potatoes?

Zona

Monday 24th of April 2023

Hi Jessica, personally I would love that! But it may result in very soft zucchini which some people don't enjoy. Please let me know if you try it and how it turns out :)

Fanchon

Wednesday 16th of February 2022

This recipe sounds great , could I use Chicken breaststroke instead of chicken thighs? It doesn't seem like it would be a problem. Thank you

Zona

Thursday 17th of February 2022

Hi Fanchon, that should work fine. Make sure they reach an internal temperature of 165 degrees F.

Cathy

Monday 9th of November 2020

Hi Zona, this sounds delicious, and I use boneless skinless thighs?

Zona

Tuesday 10th of November 2020

Hi Cathy, I have not tried using boneless skinless thighs in this recipe. I think you can use them but they would probably cook a little quicker than bone-in chicken thighs. You still want to reach an internal temperature of 165 degrees F. Thanks for your question :)

Joyce Lange

Monday 2nd of November 2020

Hey Zona....just sayin' on Tues I make scallops alfredo, on Wed its your Tuna casserole and on Thurs. baked Mac'n cheese....fantastic recipes for 2. Those are my automatic go tos....JoycE Canada

Zona

Tuesday 3rd of November 2020

Hi Joyce, that looks like a delicious weekly meal plan, I love it! Enjoy 🙂

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