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One-pan roasted chicken thighs with crispy golden skin, tender potatoes, carrots, smashed garlic, and fresh herbs, served with savory pan drippings.

Crispy Roasted Chicken

An easy one-pan roasted chicken dinner made with bone-in, skin-on chicken thighs, potatoes, carrots, garlic, olive oil, paprika, and herbs. The chicken roasts until crispy and golden while the vegetables soak up the savory pan drippings.
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Prep Time 10 minutes
Cook Time 55 minutes
Servings: 5
Course: Main Course, Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 5 bone-in skin-on chicken thighs
  • 5 medium potatoes halved or quartered
  • 2 carrots cut into chunks
  • 3 garlic cloves smashed
  • 2 tbsp olive oil
  • 1 tsp paprika
  • Salt and pepper to taste
  • Fresh thyme or rosemary optional

Equipment

  • Large baking dish or roasting pan
  • Cutting board
  • Sharp knife
  • Paper towels
  • Tongs
  • Meat thermometer

Method
 

  1. Preheat oven to 400°F.
  2. Pat the chicken thighs completely dry with paper towels.
  3. Season the chicken generously on both sides with salt, pepper, and paprika.
  4. Add potatoes, carrots, and smashed garlic to a large baking dish.
  5. Toss the vegetables with olive oil, salt, and pepper.
  6. Nestle the chicken thighs on top of the vegetables, skin side up.
  7. Add fresh thyme or rosemary if using.
  8. Roast uncovered for 45 to 50 minutes, until the chicken skin is deeply golden and crispy, the potatoes are fork-tender, and the chicken is cooked through.
  9. Let rest for 5 minutes before serving.
  10. Spoon pan drippings over the chicken and vegetables before serving.

Notes

For the crispiest skin, pat the chicken dry very well before seasoning.
Do not cover the pan while roasting.
Use a thermometer to confirm the chicken reaches at least 165°F.
Add quick-cooking vegetables like green beans during the last 15 minutes if desired.