North American
Sheet-Pan Chicken Thighs with Potatoes and Carrots
This easy sheet-pan meal features tender chicken thighs roasted with potatoes, carrots, and onions, all seasoned with a savoury blend of spices.
Illustration · no photo of this dish yet
Draft · not yet kitchen-tested
Shopping for just this dinner: about $19.87 in whole packs at Ontario average prices, pantry staples not counted. Planned with other dinners that share packs, it usually costs less.
Ingredients
- 700 gBoneless skinless chicken thighs, patted dry
- 3 medium potatoes, cut into 1-inch pieces
- 4 carrots, peeled and sliced into 1/2-inch thick rounds
- 1 medium yellow onion, halved and sliced
- 30 mlOlive oil
- 6 gSalt
- 3 gGround black pepper
- 5 gPaprika
- 5 gGarlic powder
- 3 gDried oregano
Method
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine the 660 g potatoes, 320 g carrots, and 250 g yellow onions. Add 30 ml olive oil, 6 g salt, 2.5 g black pepper, 5 g paprika, 5 g garlic powder, and 2.5 g dried oregano. Toss until the vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared sheet pan.
- Pat the 700 g chicken thighs dry with paper towels. Place the chicken directly on top of the seasoned vegetables on the sheet pan.
- Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.⏱ 35 min timer in cook mode
- Remove the sheet pan from the oven. Let the chicken and vegetables rest for 5 minutes before serving to allow the juices to redistribute.⏱ 5 min timer in cook mode