Description
This Sheet Pan Chicken and Potatoes with Carrots is a simple, flavorful one-pan meal featuring juicy seasoned chicken thighs or breasts, crispy baby potatoes, tender roasted carrots, and red onion. Seasoned with garlic, paprika, oregano, and thyme, this dish is perfect for a comforting family dinner that requires minimal cleanup.
Ingredients
Protein
- 1½ lbs boneless, skinless chicken thighs or breasts
Vegetables
- 1½ lbs baby potatoes, halved
- 4 large carrots, peeled and cut into 1-inch pieces
- 1 small red onion, cut into wedges
Seasonings and Oils
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper if desired for easier cleanup.
- Prepare Vegetables: Place the halved baby potatoes, peeled and chopped carrots, and red onion wedges onto the sheet pan. Drizzle with 2 tablespoons of olive oil, then sprinkle with half of the garlic powder, paprika, dried oregano, dried thyme, onion powder, salt, and black pepper. Toss the vegetables well to coat them evenly and spread into a single layer.
- Season the Chicken: Pat the chicken pieces dry with paper towels. Rub with the remaining 1 tablespoon of olive oil and season with the rest of the garlic powder, paprika, dried oregano, dried thyme, onion powder, salt, and black pepper to ensure full flavor coverage.
- Arrange Chicken on Sheet Pan: Nestle the seasoned chicken pieces among the vegetables on the sheet pan, making sure there is space around each piece for even cooking.
- Roast the Dish: Place the sheet pan in the preheated oven and roast for 25 to 30 minutes. Halfway through cooking, turn the vegetables to promote even browning and check that the chicken cooks evenly. The dish is done when potatoes are tender and chicken reaches an internal temperature of 165°F (74°C).
- Optional Broil: For extra crispiness, switch the oven to broil for 2 to 3 minutes at the end of cooking. Keep a close eye on the dish to prevent burning.
- Finish and Serve: Remove the sheet pan from the oven. Drizzle everything with fresh lemon juice and sprinkle with chopped parsley for a bright, fresh finish. Serve hot.
Notes
- Cut potatoes and carrots into similar-sized pieces to ensure even cooking.
- Chicken thighs remain juicier while chicken breasts offer a leaner protein choice.
- Add vegetables like broccoli, zucchini, or bell peppers during the last 15–20 minutes of roasting for variety.
- To achieve crispier potatoes, avoid overcrowding the sheet pan; give ingredients space.
- Store leftovers properly in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Dinner, Sheet Pan Meals, One-Pan Meals
- Method: Baking
- Cuisine: American, Mediterranean-Inspired
