ClockPlayEmailLinkSMSXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

99% would make again

Easy One-Tray Chicken Thighs And Veggies

Tasty Team


for 3 servings

  • 1 lb fingerling potato (455 g)
  • ½ lb carrot (225 g)
  • 1 medium red onion, thickly sliced
  • 2 teaspoons salt
  • 1 ½ teaspoons black pepper
  • 1 teaspoon dried rosemary, finely chopped
  • 1 tablespoon olive oil
  • 4 cloves garlic
  • 6 chicken thighs, skin-on

Nutrition Info

    Calories 603
    Fat 17g
    Carbs 41g
    Fiber 5g
    Sugar 6g
    Protein 67g

Estimated values based on one serving size.


  1. Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
  2. Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
  3. Sprinkle remaining salt and pepper on either side of each chicken thigh.
  4. Arrange chicken thighs skin-side up on top of the vegetables.
  5. Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
  6. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.