Winner Winner Chicken Dinner! HAHAHA, I have always wanted to say that. Sheet Pan Roast Chicken Thighs with Potatoes and Carrots is a winner in my book because it is so easy to prepare. I bought an extra-large package of chicken thighs on sale the other day and only used half of them in the Skillet Chicken Cacciatore, so I needed to come up with a second delicious meal before they went bad…..
But I wasn’t looking for another skillet meal, or chicken with a sauce. I wanted something simple and delicious, that could be thrown together with the potatoes and carrots that I had on hand…and Sheet Pan Roast Chicken Thighs meets all of those requirements…..
Preheat oven to 400 degrees. Mix the garlic powder, onion powder, sugar*, salt, pepper, and Herbs de Provence together and set aside…..
This has been my go-to seasoning for the past 15 years!
Pour oil onto sheet pan and spread it around. Place the chicken, potatoes {don’t forget to cut them in half}, and the carrots on the pan. Rub them around in the oil to coat.
Sprinkle half of the seasoning mixture over everything in the pan, flip them over and sprinkle the remaining mix over the top. Rub around to make sure they are coated and the chicken is skin side up and the potatoes are cut side down…..
Yes you could do all of this in a bowl, but where’s the fun in that? 😉
Bake for 30 to 35 minutes, until a meat thermometer reads 165 degrees. Broil for 2 to 3 minutes to get the skin extra crispy, if desired…..
and serve with a green salad or some other sort of vegetation.
Notes:
- *I used date sugar as a replacement for brown sugar so I could try to keep this dish Paleo. I know that coconut sugar is Paleo, but I am not positive about the date sugar. I can’t find a straight answer anywhere.
- The coconut/date sugar is used to caramelize the seasonings on the skin, not to add sweetness. Leave it out if you are avoiding sweeteners.
- Test the potatoes with a fork or thin knife to see if they are tender. If not, remove the chicken and carrots and cook until the potatoes are done to your liking.
Herbs de Provence is a blend that contains savory, marjoram, rosemary, thyme, and oregano. Lavender leaves are also included in products in the North American market. There is no official recipe, so the mixtures will vary by brand.
If you have extra chicken thighs to use up, check out these other yummy recipes…..
Enjoy!!
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Herbs de Provence
- 2 teaspoons coconut or date sugar, optional
- sea salt and black pepper, to taste
- 3 Tablespoons olive oil
- 6 bone-in, skin-on chicken thighs
- 16 ounces small Yukon Gold potatoes, cut in half
- 16 ounces small carrots, peeled
-
Preheat oven to 400 degrees. Mix the garlic powder, onion powder, sugar*, salt, pepper, and Herbs de Provence together and set aside.
-
Pour oil onto sheet pan and spread it around. Place the chicken, potatoes, and the carrots on the pan. Rub them around in the oil to coat.
-
Sprinkle half of the seasoning mixture over the pan, flip them over and sprinkle the remaining mix over the top. Rub around to make sure they are coated and the chicken is skin side up and the potatoes are cut side down.
-
Bake for 30 to 35 minutes, until a meat thermometer reads 165 degrees. Broil for 2 to 3 minutes to get the skin extra crispy, if desired.
- *I used date sugar as a replacement for brown sugar so I could try to keep this dish Paleo. I know that coconut sugar is Paleo, but I am not positive about the date sugar. I can't find a straight answer anywhere.
- The coconut/date sugar is used to caramelize the seasonings on the skin, not to add sweetness. Leave it out if you are avoiding sweeteners.
- Test the potatoes with a fork or thin knife to see if they are tender. If not, remove the chicken and carrots and cook until the potatoes are done to your liking.
This recipe will be partying at these link parties!
Looks like a super-easy, super tasty weeknight meal! Thanks for sharing at BOTW! Pinned!