Sheet Pan Chicken Thighs with Roasted Carrots & Potatoes
Crispy oven-baked chicken thighs with roasted carrots and potatoes — all on one pan.
Servings: 4 servings
Ingredients
- 1.5 lbs chicken thighs
- 1 bag potatoes, halved
- 1 bag carrots, chunked
- oil, garlic, salt, pepper
Instructions
- Preheat oven to 425°F.
- Toss potatoes and carrots with oil, salt, and pepper on a sheet pan.
- Add chicken thighs seasoned with garlic, salt, and pepper.
- Roast 30–35 minutes until chicken is cooked through and veggies are golden.
