← Back to recipes

Sheet Pan Chicken and Potatoes

by A Joeys planner

Roasted chicken thighs with herb-seasoned potatoes and carrots.

Ingredients

• 2 lbs Chicken thighs (bone-in)
• 1.5 lbs Baby potatoes
• 1 lb Carrots
• 3 tbsp Olive oil
• 1 tbsp Dried rosemary

Instructions

1. Preheat oven to 425°F (220°C).
2. Cut potatoes in half and peel/slice carrots into chunks.
3. Place chicken and vegetables on a large rimmed baking sheet.
4. Drizzle with olive oil and sprinkle with rosemary, salt, and pepper.
5. Toss to coat everything evenly.
6. Roast for 35-40 minutes until chicken reaches 165°F.