Baked Chicken Thighs with Potatoes and Carrots Recipe
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.
Ingredients
- 4 bone-in chicken thighs (skin on)
- 1 large russet potato
- 10 baby carrots
- 1 onion
- 2 Tablespoons olive oil
- ½ teaspoon garlic salt
- ½ teaspoon Italian Seasoning
- ½ teaspoon black pepper
- ½ teaspoon paprika
Instructions
- Preheat oven to 375 degrees F.
- Spray a 9 x 13 baking dish with non-stick spray.
- Thoroughly wash the potato and dice it into bite-sized pieces on a cutting board.
- Cut onion into 4 or 8 wedges.
- Add chicken thighs, potatoes, carrots, and onion to the baking dish.
- Drizzle olive oil over the contents of the pan.
- Sprinkle with garlic salt, Italian seasoning, black pepper, and paprika.
- Place the dish in the oven and bake for 1 hour or until the chicken reaches an internal temperature of 165 degrees F.
Video
Notes
- Store leftovers in an airtight container for up to 4-5 days in the fridge.
Nutrition
Serving: 1Calories: 884kcalCarbohydrates: 30gProtein: 50gFat: 62gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 30gTrans Fat: 0.2gCholesterol: 283mgSodium: 851mgPotassium: 1260mgFiber: 4gSugar: 5gVitamin A: 7380IUVitamin C: 11mgCalcium: 77mgIron: 4mg
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