Tray Baked Chicken Thighs with Potatoes and Carrots
This Tray Baked Chicken Thighs with Potatoes and Carrots recipe is a lifesaver for busy weeknights. Everything cooks together on one sheet tray, with chicken thighs coated in a quick rub of olive oil, honey, paprika, garlic, and thyme. The result? Juicy, flavorful chicken with perfectly roasted potatoes and carrots that soak up all the savory juices. Easy, delicious, and minimal cleanup—dinner just got a whole lot simpler!
Servings 4 servings
Ingredients
- 4 Chicken Thighs bone-in with skin (about 2 pounds)
- 1.5-2 pounds yukon potatoes
- 2-3 Carrots large
- 1 tablespoons Olive Oil
- 1 tablespoon Honey
- 1 tablespoon water
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried Thyme
- 1 teaspoon salt
- ½ teaspoons black pepper
- 2 tablespoons Water
Instructions
Prep Ahead Steps
- Add all of the ingredients for the seasoning rub to a small bowl (olive oil, honey, paprika, garlic powder, onion powder, thyme, salt, pepper, water). Mix to combine.
- Peel and slice the carrots. Clean and cut the potatoes into cubes.
Cooking Steps
- Preheat the oven to 425 F degrees
- To a large sheet pan that has been oiled, add the potatoes and carrots. Drizzle half of the seasoning mixture over them and rub it all over. Spread them out leaving 4 spots to add in the thighs. Add the chicken thighs and drizzle the remaining rub over them. Rub them until completely coated and place skin-side down on the pan.
- Roast in the oven for 20 minutes, then take the pan out to flip the thighs overs, skin side up. Roast for another 20 minutes.
- The chicken should be cooked through, but you can test with a meat thermometer to ensure the internal temperature has reached 165 F degrees. Serve and enjoy!
