Ingredients
Scale
- 2 tablespoons minced garlic
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- 1–1/2 teaspoons paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup chicken broth
- 2 teaspoons Dijon-style mustard (optional)
- 6 bone-in, skin-on chicken thighs (2–1/4 pounds)
- Cooking spray
- 2 heaping cups baby gold potatoes
- 1–1/2 large yellow onions (halved and sliced into 1-inch thick chunks)
- 1–1/2 cups carrots (peeled; cut to 1–1/2 inches long x 1/2-inch thick)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- Fresh thyme (optional)
- Hearty buttered bread (optional, for dunking in sauce)
Instructions
- In a mixing bowl, whisk together garlic, Italian seasoning, olive oil, paprika, onion powder, garlic powder, salt, pepper, chicken broth, and optional Dijon mustard.
- Toss chicken thighs in the marinade until coated. Let marinate for at least 30 minutes or overnight.
- Preheat the oven to 350°F (175°C) and grease a sheet pan with cooking spray.
- On the sheet pan, combine potatoes, onions, carrots, olive oil, salt, and pepper. Spread evenly.
- Nestle marinated chicken thighs among the vegetables and pour remaining marinade over them.
- Bake for 50–55 minutes until chicken is golden and vegetables are tender.
- Broil for an additional 1–2 minutes for extra crispiness if desired.
- Let rest before serving and enjoy!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken thigh with vegetables (about 250g)
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg