Description
This Sheet Pan Chicken with Potatoes and Carrots is made with juicy bone-in, skin-on chicken thighs, tender baby potatoes, and caramelized carrots. Everything is seasoned with a delicious maple-balsamic glaze, garlic, and savory blend of herbs. The chicken skin is roasted until it’s golden and crispy, making this a comforting weeknight meal with minimal cleanup.
Ingredients
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- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- 3 garlic cloves, thinly sliced or minced
- 1 1/2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon dried sage
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 chicken thighs, bone-in, skin on
- 1lb baby potatoes, halved
- 1 small red onion, cut into 1-inch chunks
- 1lb carrots, peeled and chopped into bite-size pieces
Instructions
- Make the marinade. In a measuring cup or jar with a fitted lid, add the olive oil, balsamic vinegar, fresh lemon juice, maple syrup, Dijon mustard, garlic, dried rosemary, dried thyme, paprika, dried sage, cayenne pepper, salt, and freshly ground black pepper. Whisk to combine or secure the lid and give it a good shake.
- Arrange the potatoes, red onion, and carrots on a large, rimmed baking sheet. Drizzle 4 tablespoons of the marinade over the vegetables and toss to coat.
- Add the remaining marinade (about 3 tablespoons) to the chicken in a medium bowl and toss to coat. Add the chicken to the pan, nestling them around the vegetables. It’s okay if the chicken is on top of the veggies.
- Bake for 40 to 45 minutes, or until the internal temperature reaches at least 165°F. I prefer the taste and texture best when the chicken reaches an internal temperature of 185°F–195°F. Eat and enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American