One-Pan Chicken, Carrots, & Potatoes (Less Than 1 Hour)

Ingredients

• 1 pound Baby Potatoes (Rinsed, dried, halved if small and quartered if large)
• 6 pieces Bone-In Skin-On Chicken Thighs (Pat dry with paper towel)
• 2.75 teaspoons Kosher Salt (Divided: 2.5 tsp for rub, 0.25 tsp for carrots)
• 1.25 teaspoons Black Pepper (Divided: 1 tsp for rub, 0.25 tsp for carrots)
• 1 teaspoon Garlic Powder (For spice rub)
• 0.75 teaspoon Paprika (For spice rub)
• 0.5 teaspoon Onion Powder (For spice rub)
• 3 tablespoons Olive Oil (Extra‑virgin, divided among chicken, potatoes, and carrots)
• 1 pound Pre‑Cut Carrot Sticks (Bagged carrot sticks from grocery store)
• 1 tablespoon Fresh Parsley (Chopped, for garnish)

Instructions

1. Rinse and Cut Potatoes

   Rinse 1 lb baby potatoes, pat dry, halve the smaller ones and quarter the larger ones.

   Time: PT5M

2. Pat Chicken Thighs Dry and Arrange

   Pat 6 bone‑in skin‑on chicken thighs dry with paper towels and place them on a rimmed sheet pan, leaving space between each piece.

   Time: PT3M

3. Combine Dry Spices

   In a small bowl mix 2½ tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, ¾ tsp paprika, and ½ tsp onion powder.

   Time: PT2M

4. Oil and Rub Chicken

   Drizzle 1 tbsp olive oil over the chicken thighs and rub both sides. Sprinkle half of the spice mix over the chicken and rub it in thoroughly.

   Time: PT3M

5. Season Potatoes

   Transfer the cut potatoes to a mixing bowl, drizzle with 1 tbsp olive oil, add the remaining spice rub, and toss until evenly coated.

   Time: PT3M

6. Preheat Oven and Arrange Potatoes

   Preheat the oven to 375°F. Spread the seasoned potatoes around the chicken on the sheet pan, keeping a little space between each piece.

   Time: PT5M

   Temperature: 375°F

7. Initial Bake

   Place the sheet pan in the oven and bake for 25 minutes.

   Time: PT25M

   Temperature: 375°F

8. Season Carrot Sticks

   While the first bake is happening, add the pre‑cut carrot sticks to the same mixing bowl, drizzle with 1 tbsp olive oil, season with ¼ tsp kosher salt and ¼ tsp black pepper, and toss to coat.

   Time: PT3M

9. Add Carrots and Continue Baking

   Remove the pan, toss the potatoes with a spatula, add the seasoned carrots, and return to the oven for another 25 minutes.

   Time: PT25M

   Temperature: 375°F

10. Final 10‑Minute Roast

    Pull the pan out, give the carrots and potatoes one more toss, then bake for a final 10 minutes so the carrots finish cooking through and the skin crisps.

    Time: PT10M

    Temperature: 375°F

11. Garnish and Serve

    Remove from oven, sprinkle about 1 tbsp chopped fresh parsley over the top, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g