Baked Chicken With Potatoes And Carrots


Baked Chicken with Potatoes and Carrots is an easy to make meal that is delicious, healthy and perfect for your weeknight dinner. The chicken breast is moist and tender, while the skin on the potatoes gets nice and crispy! The recipe is also easy on the budget.

Baked chicken with potatoes and carrots is a quick, easy and cheap one pot dish, specially suitable for a midweek meal.

One-Pan Roasted Chicken & Potatoes

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This one-pan roasted chicken and potatoes recipe is a total lifesaver. Simply toss all the ingredients on a baking sheet and let the oven work its magic!

Sheet pan dinners are a mom’s best friend. Help your kids finish their homework while the oven preheats and do a couple of chores while everything bakes in the oven. Then, sit down, relax and enjoy the fruits of your labor. Or in this case, the chicken and potatoes of your labor…

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How to Make Roasted Chicken and Potatoes

The key to making perfect sheet pan chicken and potatoes is slicing the veggies into equal-sized pieces to ensure even cooking. 

  • Chop the Veggies: First, chop your carrots, potatoes and onions into medium size pieces.
  • Prep the Chicken: Next, cut up a whole chicken or you can use pre-cut chicken.
  • Season the Chicken: In a large bowl, toss your chicken, potatoes, carrots and onions with parsley garlic salt and olive oil. Spread them evenly on the bottom of your baking sheet.
  • Bake the Chicken: Bake for about 60 minutes at 400℉, or until fully cooked through. If you like your skin crispy, finish it off with a quick broil. Just be sure to keep an eye on the chicken because the skin can burn fast!

Note: If you are butchering a whole chicken, remember to keep the backbone to make seriously delicious broth for homemade chicken broth. Never let a good backbone go to waste!

5 Tips for Making Roasted Chicken and Potatoes 

Chicken and potatoes couldn’t be more straightforward, but a few tips will help assist in the process and clean-up. 

  • Slice the veggies into even-sized pieces. To promote even-cooking, slice the veggies into even-sized pieces. 
  • Pat chicken dry before seasoning. To help the seasoning “stick” better, pat the chicken dry with a paper towels before seasoning it. 
  • Switch up the seasonings. This recipe is crazy versatile, so feel free to add in your own favorite seasonings. Add in freshly cracked black pepper, garlic powder, onion powder, lemon zest, or anything else you’re craving. You can even go the herb route and add in fresh parsley, thyme, or rosemary. 
  • Line the baking sheet with parchment paper or foil. For super easy clean-up, line the roasting pan with parchment paper or foil. All you have to do is crinkle the paper up and toss it when you’re finished eating! 
  • Bake the chicken and potatoes on the center rack. To ensure the chicken skin doesn’t burn, bake the chicken and potatoes on the center rack of the oven.

Hot Tip: If you’re nervous about under or over cooking chicken, I suggest investing in a meat thermometer to ensure the internal temperature is 165℉.

Other Veggies to Swap In

This dish is so versatile! While we list carrots, potatoes and onions in this recipe, feel free to use whatever veggies you have hanging out in your fridge. The only tip I will leave you with is to use sturdy veggies that can stand up to 90 minutes of baking time without burning.

  • Zucchini
  • Butternut squash
  • Cauliflower
  • Acorn squash
  • Sweet potatoes
  • Red potatoes

Different Cuts of Chicken to Use

If you don’t want to break down a whole chicken, you can swap in different cuts of chicken with no problem. 

  • Chicken Breast: This is a great option if you are really strapped for time. The breasts will cook up quickly and you can even cut your veggies into smaller pieces to rev up the cooking time even more!
  • Chicken Legs or Thighs: Bone-in chicken has the most flavor! All that yummy marrow will cook out of the chicken and seep into the potatoes for some serious flavor. Both of these cuts are also super affordable.

Hot Tip: Use the drippings and juices that form at the bottom of the pan to make a quick gravy to smother on top.

Storing Roasted Chicken 

Store your roasted chicken in an airtight container in the fridge. It will stay fresh for up to a week and makes for great leftovers. I don’t recommend freezing your chicken and potatoes, as potatoes don’t reheat well and turn into mush.

Sheet Pan Chicken Breasts with Vegetables

This super easy sheet pan chicken breast recipe has a great Italian flair and is crusted with Parmesan cheese breading. Roasted with carrots and potatoes, you will have a complete healthy meal for the entire familin less than an hour.


My mind goes to sheet pan meals in my never-ending quest not to work hard. They are the easiest one-pan recipes to roast a complete meal all at once.

This time I wanted a chicken sheet pan meal. I only checked a few other recipes since it is so straightforward and just did it my way.

Do you know that the roasting time for skinless boneless chicken breasts is like chunks of potatoes and carrots? Pour it all on a baking tray with some Parmesan, bread crumbs, and spices.

My Rating

A nice solid 4. Great for a weeknight change of pace.


The Chicken

I’m suggesting skinless boneless chicken breasts. Since they mostly weigh more than one serving, just cut them in half before cooking.

You can use thighs but cook to 180°, which is better for thighs. Also, if you wish, skin-on chicken may be used.

You may brine the chicken to help prevent drying out.


Root vegetables, like potatoes and carrots, are suggested since the cooking time will generally be the same as the chicken. Plus, they are forgiving if a little overcooked.

Potatoes should be about 1-inch in size. I suggest something like red potatoes or Yukon since the skin is thin. Russets will work, but I would peel them due to the thick skin.

Carrots need to be about baby carrot size since large whole carrots will take longer to cook. You can use the “baby carrots” if you want, but they have less taste.

Sweet potatoes and Brussel sprouts have a similar time, but they will take longer if large.

Onions cooking time varies by size, but they can dominate the flavor, so be careful with onions.

Some vegetables like broccoli florets, bell peppers, or cauliflower will take about half the time. Some vegetables, like green beans, will need cooking times that vary widely, and I don’t suggest them due to that variability—cook them separately.

The one thing to remember about all roasted vegetables is to use plenty of oil.

Parmesan Cheese and Bread Crumbs

Use a good quality Parmesan cheese, preferably freshly grated.

The preferred bread crumbs are Italian or cheese flavored Panko bread crumbs. You can use other flavors and could use standard bread crumbs.


This is an Italian version, so an Italian seasoning mix to replace the basil and other spices would be a good substitute to decrease the number of ingredients.

But you can make it what you want by changing the spices and breadcrumbs.

👨‍🍳How to Make Sheet Pan Chicken Breasts

  1. Preheat the oven.
  2. Prepare a large sheet pan with a good spray of PAM.
  3. Trim and cut up chicken breasts.
  4. Clean and trim carrots and potatoes to size.
  5. In a large bowl, coat chicken and vegetables with oil and seaonings.
  6. Spread the chicken and vegetables over the sheet pan.
  7. Mix topping of bread crumbs, Parmesan cheese and seaonings.
  8. Sprinkle the topping over the ingredients on the tray.
  9. Give the chicken and vegatables a spray of PAM.
  10. Bake until the vegetables are cooked and tender and chicken is 165°—about 35 minutes.
  11. Brown more with the broiler if needed.


Roasted Chicken Thighs with potatoes and carrots is a simple and complete meal that is comforting, flavorful, and delicious. The perfect weeknight meal, filling and ready in minutes.

overhead view cast iron skillet with chicken, potatoes, and carrots in it on marble surface.

How is it even possible that we’re already at the end of November? 

I fell like this has been the longest year up until this month and then bam it is time to celebrate the holidays. This year continues to be extremely weird. One thing that I can say about this year is that I have tried to make sure I create time to workout consistently each week and make better food choices. I am not a fan of diet culture or the need to be defined by the numbers on the scale, but I do want to make sure that my body is stronger and…well…last as long as possible.

It is no secret that I am a woman of a certain age, 42, and each year it becomes more and more important for me to make health and wellness a priority.

Since I haven’t been able to regularly show up at the gym, I try to make sure that I participate in regular at-home workouts. This also has definitely had an impact on my mood and the food that I choose to fuel my body. I try to make sure I am feeding my body real food and less processed. More lean meats, complex carbohydrates, and healthy fats. In the interest of time, this also means creating meals that are simple and can be made in minutes.

One meal that I have been making each week is Roasted Chicken Thighs with potatoes and carrots. The perfect one-pan recipe that I make in a cast iron skillet. It is so comforting, filling, and flavorful. It contains four chicken thighs that are rubbed with butter and coated in a delicious spice rub that contains brown sugar. The roasted chicken thighs are cooked on top of a mixture of cubed potatoes and cut carrots. It is the perfect meal on its own, but can also be separated out into meal prep containers to enjoy throughout the week. 


carrots, potatotes, and spice rub in separate bowls on marble surface
  1. Chicken thighs 
  2. Potatoes 
  3. Carrots 
  4. Olive oil 
  5. Salt and ground black pepper
  6. Brown sugar 
  7. Thyme 
  8. Paprika 
  9. Garlic powder 
  10. Butter 


Begin the recipe by preheating the oven to 400 degrees F. Using a cast iron skillet, add the small quartered potatoes, carrots, olive oil, sea salt, and ground black pepper. Toss evenly to distribute and spread evenly on the bottom of the skillet.

seasoned potatoes and carrots in cast iron skillet

In a small shallow dish, stir together the brown sugar, garlic powder, thyme, paprika, and sea salt. Set aside.

spice rub for chicken thighs in small glass bowl

Rub each chicken thigh with a quarter of the butter and then rub in the spice mixture until all are evenly coated on all sides. Place on top of the vegetables in the cast iron skillet. Continue the process with each piece of chicken thigh.

close up side view of unbaked chicken thighs and vegetables in cast iron skillet

Place in the oven to bake for 25 to 30 minutes, until the chicken is cooked thoroughly and the vegetables are fork-tender. Carefully remove the chicken from the oven and allow it to sit for 5 minutes before serving. Enjoy!

overhead view roasted chicken thighs, potatoes and carrots in cast iron skillet

Roasted Chicken Thighs with Potatoes and Carrots

Roasted Chicken Thighs with potatoes and carrots is a simple and complete meal that is comforting, flavorful, and delicious. The perfect weeknight meal, filling and ready in minutes.

PREP TIME15 mins

COOK TIME30 mins


COURSEMain Course


SERVINGS4 people

CALORIES362 kcal


  • 1.5 cups small potatoes, quartered
  • ⅓ cup baby carrots, cut in 1-inch pieces
  • 1 tablespoon olive oil
  • salt and black pepper to preference
  • 2 teaspoons brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme, fresh or dried
  • ½ teaspoon paprika
  • ½ teaspoon sea salt
  • 4 chicken thighs
  • 1 tablespoon butter, cubed and softened


  • Preheat the oven to 400 degrees F.
  • Using a cast iron skillet, add the 1 ½ cup small quartered potatoes, ⅓ cup carrots, 1 tablespoon olive oil, salt, pepper, and toss evenly to distribute.
  • Spread evenly on the bottom of the cast iron skillet.
  • In a small shallow dish, stir together the 2 teaspoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon thyme, ½ teaspoon paprika, and ½ teaspoon sea salt. Set aside.
  • Rub each chicken thigh with a quarter of the butter and then rub in the spice mixture until all are evenly coated on all sides.
  • Place on top of the vegetables in the cast iron skillet. Continue the process with each piece of chicken thigh.
  • Place in the oven to bake for 25 to 30 minutes, until the chicken is cooked thoroughly and the vegetables are fork tender.
  • Carefully remove from the oven and allow it to sit for 5 minutes before serving. Enjoy!
  • Store any leftovers in an airtight container in the refrigerator up to 3 days. Reheat before serving.


  • May use bone in or boneless chicken thighs
  • Feel free to add more potatoes and carrots to this recipe than stated. 
  • If you have any butter left after rubbing it on the chicken thighs, place it on top of each chicken thigh before baking. 
  • May use fresh or dried thyme in the same unit of measure. 


Calories: 362kcal Carbohydrates: 14g Protein: 20g Fat: 25g Saturated Fat: 7g Cholesterol: 118mg Sodium: 416mg Potassium: 503mg Fiber: 2gSugar: 3g Vitamin A: 1793IUVitamin C: 12mg Calcium: 19mgIron: 1mg


Can the recipe be reduced in size?

This recipe, as written, needs a 13X18 inch sheet pan and makes four good-sized servings.

The recipe can be easily cut in half and would use a 9X13 inch sheet pan or baking pan.

Do I need to cover it with foil?

Do not cover the chicken or vegetables with aluminum foil. We want to bake the meat and vegetables and not steam them. The browning, called a Maillard reaction, adds lots of taste to the final results.

Foil or parchment paper is helpful for clean-up but not required. Just cover the baking tray if you wish and a good spray of baking spray.

How to store leftovers?

Leftovers in an airtight container are good in the refrigerator for 3-4 days and 3-4 months in the freezer.

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