Development recipe. Not yet kitchen-tested; timing, yield and storage guidance are provisional. Images are illustrative.

Roasted Chicken Thighs with Potatoes & Carrots

A tray of thyme-scented chicken, potatoes, carrots and red onion for a simple family dinner.

Prep20 min
Cook45–55 min
Rest5 min
Total1 hr 10 min–1 hr 20 min
Serves4

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Golden roasted chicken thighs with potatoes, carrots and onions in a roasting dish.

Illustrative image. It shows the dish concept and does not show that the method has been tested.

Ingredients

4 bone-in, skin-on chicken thighs, about 2 lb / 900 g total
1 lb / 450 g fingerling potatoes, halved lengthwise
12 oz / 340 g carrots, cut into ½-inch-thick diagonal pieces
1 medium red onion, cut into 8 wedges
3 tablespoons olive oil, divided
1 teaspoon fine salt, divided
½ teaspoon black pepper, divided
1 teaspoon sweet paprika
6 fresh thyme sprigs
1 lemon, cut into wedges for serving

Method

Heat the oven to 425°F / 220°C. Place a rack in the middle. Pat the chicken dry with paper towels; do not rinse it.
Toss potatoes, carrots and onion in the pan with 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread out, add the thyme and roast for 15 minutes.
Coat the chicken with the remaining tablespoon oil, ½ teaspoon salt, ¼ teaspoon pepper and paprika. Nestle it skin-side up among the vegetables without overlapping the pieces.
Roast for another 30–40 minutes, beginning temperature checks at 30 minutes. Each thigh must reach at least 165°F / 74°C in its thickest part, away from bone; the vegetables should be tender. If the chicken is ready first, move it to a clean plate and continue roasting the vegetables. Continue cooking any vegetables exposed to raw chicken juices until they also reach 165°F / 74°C.
Rest the chicken for 5 minutes for easier serving. Serve one thigh per person with vegetables and a lemon wedge.

Equipment

Large shallow roasting pan or rimmed sheet pan, about 13 × 18 inches
Food thermometer

Storage

Refrigerate cooked leftovers promptly and use within 3–4 days; reheat to 165°F / 74°C. See the shared storage note.

Variations

Use halved small waxy potatoes in place of fingerlings.

Allergens

No major U.S. allergens intentionally included; check packaged ingredients.

Kitchen safety

Keep perishable food at 40°F / 4°C or below. Refrigerate within 2 hours, or within 1 hour above 90°F / 32°C. Divide hot leftovers into shallow containers. Follow any earlier package or ingredient limit. Keep raw meat and its juices away from ready-to-eat foods, use pasteurized dairy, and use the internal temperature specified in the method rather than color or timing alone.