One-Pan Skillet Chicken Thighs with Roasted Carrots and Potatoes: A Simple and Delicious Meal

This recipe for skillet chicken thighs with carrots and potatoes is a weeknight dinner champion. It’s easy to make, requires minimal cleanup (one pan!), and delivers a satisfying and flavorful meal that the whole family will love. We’re talking crispy-skinned chicken thighs, tender and caramelized carrots, and perfectly roasted potatoes, all cooked in the same skillet to maximize flavor and minimize fuss. The beauty of this dish lies in its simplicity and adaptability. You can easily customize the seasonings to your liking and swap out the vegetables based on what you have on hand. But trust me, the combination of chicken, carrots, and potatoes is a classic for a reason – it’s pure comfort food.

## Why You’ll Love This Skillet Chicken Thighs Recipe

* **Easy One-Pan Meal:** Seriously, the best part is the easy cleanup. Everything cooks in one skillet, saving you time and effort.
* **Flavorful and Delicious:** The chicken skin gets crispy, the carrots caramelize beautifully, and the potatoes are perfectly tender. The pan drippings create a delicious sauce that ties everything together.
* **Customizable:** Feel free to adjust the seasonings and vegetables to your liking. Get creative and make it your own!
* **Budget-Friendly:** Chicken thighs are an affordable protein source, and carrots and potatoes are inexpensive vegetables, making this a great meal for budget-conscious cooks.
* **Family-Friendly:** Even picky eaters will enjoy this simple and flavorful dish.

## Ingredients You’ll Need

Here’s what you’ll need to make this delicious skillet chicken dinner:

* **Chicken Thighs:** Bone-in, skin-on chicken thighs are the key to crispy skin and juicy meat. About 6-8 thighs should be enough for a family of four.
* **Carrots:** Choose medium-sized carrots and peel them before chopping into roughly 1-inch pieces.
* **Potatoes:** Yukon Gold or red potatoes work best for roasting. Cut them into 1-inch chunks to ensure even cooking.
* **Olive Oil:** Used for searing the chicken and roasting the vegetables.
* **Garlic:** Freshly minced garlic adds a pungent and aromatic flavor.
* **Dried Herbs:** A combination of dried thyme, rosemary, and oregano provides a classic Mediterranean flavor. You can also use an Italian seasoning blend.
* **Paprika:** Adds a touch of smokiness and color.
* **Salt and Pepper:** To season everything, of course!
* **Optional:** Fresh parsley for garnish, lemon wedges for serving.

## Step-by-Step Instructions

Follow these simple steps to create a delicious and satisfying skillet chicken thigh dinner:

**1. Prepare the Chicken:**

* Pat the chicken thighs dry with paper towels. This is crucial for achieving crispy skin.
* Season generously with salt, pepper, paprika, and half of the dried herbs. Make sure to get the seasoning under the skin as well.

**2. Prepare the Vegetables:**

* Wash and peel the carrots. Cut them into 1-inch pieces.
* Wash the potatoes and cut them into 1-inch chunks. If using larger potatoes, you may need to cut them into smaller pieces to ensure they cook through evenly with the carrots.
* In a large bowl, toss the carrots and potatoes with olive oil, the remaining dried herbs, salt, and pepper.

**3. Sear the Chicken:**

* Heat 1-2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. A cast-iron skillet is ideal for this recipe, but any large skillet that can be transferred to the oven will work.
* Once the oil is hot and shimmering, carefully place the chicken thighs skin-side down in the skillet. Make sure not to overcrowd the pan. If necessary, sear the chicken in batches.
* Sear the chicken for 5-7 minutes, or until the skin is golden brown and crispy. Resist the urge to move the chicken around while it’s searing, as this will prevent it from developing a good crust.
* Flip the chicken and sear for another 2-3 minutes on the other side.
* Remove the chicken from the skillet and set aside on a plate.

**4. Roast the Vegetables:**

* Add the seasoned carrots and potatoes to the skillet, spreading them out in an even layer.
* Add the minced garlic to the skillet and stir it in with the vegetables.
* Place the seared chicken thighs on top of the vegetables, skin-side up.

**5. Bake in the Oven:**

* Transfer the skillet to a preheated oven at 400°F (200°C).
* Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
* If the chicken skin starts to brown too quickly, you can loosely cover the skillet with foil during the last 10-15 minutes of baking.

**6. Rest and Serve:**

* Remove the skillet from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
* Garnish with fresh parsley, if desired.
* Serve the skillet chicken thighs with the roasted carrots and potatoes. You can also add a side salad or some crusty bread to soak up the delicious pan drippings. A squeeze of fresh lemon juice over the finished dish adds a bright, fresh flavor.

## Tips for Crispy Chicken Skin

* **Pat the chicken dry:** As mentioned earlier, this is the most important step for achieving crispy skin. Moisture is the enemy of crispiness.
* **Don’t overcrowd the pan:** Overcrowding the pan will lower the temperature of the oil and prevent the chicken from searing properly. Sear the chicken in batches if necessary.
* **Use a hot skillet:** Make sure the oil is hot and shimmering before adding the chicken to the skillet.
* **Don’t move the chicken around:** Let the chicken sear undisturbed for several minutes to allow the skin to develop a good crust.
* **Bake at a high temperature:** Baking the chicken at 400°F (200°C) helps to crisp up the skin.
* **Consider broiling:** For extra crispy skin, you can broil the chicken for the last few minutes of cooking. Keep a close eye on it to prevent it from burning.

## Variations and Substitutions

This recipe is very versatile, so feel free to experiment with different ingredients and seasonings.

* **Vegetables:** You can substitute other root vegetables for the carrots and potatoes, such as sweet potatoes, parsnips, or turnips. You can also add other vegetables like onions, bell peppers, or broccoli. Just be sure to adjust the cooking time accordingly.
* **Seasonings:** Get creative with your seasonings! Try using different herbs and spices, such as garlic powder, onion powder, chili powder, or smoked paprika. You can also add a pinch of red pepper flakes for a little heat.
* **Chicken:** While bone-in, skin-on chicken thighs are the best choice for this recipe, you can also use boneless, skinless chicken thighs or chicken breasts. Just be aware that boneless, skinless chicken will cook faster and may not be as flavorful.
* **Lemon Herb Chicken:** Add lemon slices to the skillet while roasting. Sprinkle fresh thyme and rosemary over the chicken and vegetables for a bright, herbaceous flavor.
* **Spicy Chicken:** Add a pinch of red pepper flakes or a dash of hot sauce to the seasoning mixture for a spicy kick.
* **Mediterranean Chicken:** Use Mediterranean herbs like oregano, thyme, and rosemary. Add Kalamata olives and feta cheese to the skillet during the last few minutes of cooking for a salty, briny flavor.
* **Add wine:** For a richer flavor, deglaze the pan with a splash of white wine after searing the chicken and before adding the vegetables. Let the wine reduce for a minute or two before proceeding with the recipe.

## Serving Suggestions

This skillet chicken thigh recipe is a complete meal in itself, but here are a few serving suggestions to make it even more special:

* **Side Salad:** A simple green salad with a vinaigrette dressing is a refreshing and light accompaniment to the hearty chicken and vegetables.
* **Crusty Bread:** Serve with crusty bread to soak up the delicious pan drippings.
* **Mashed Potatoes:** If you’re feeling extra indulgent, serve with creamy mashed potatoes.
* **Rice or Quinoa:** Serve over rice or quinoa for a healthy and satisfying meal.
* **Green Beans:** Steamed or roasted green beans are a simple and healthy side dish.

## Make-Ahead Tips

* You can chop the vegetables and season the chicken ahead of time. Store them separately in the refrigerator until you’re ready to cook.
* The chicken can be seared ahead of time and stored in the refrigerator for up to 24 hours. When you’re ready to cook, simply add the vegetables to the skillet and place the seared chicken on top.

## Storage Instructions

* Leftover skillet chicken thighs with carrots and potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.
* To reheat, bake in a preheated oven at 350°F (175°C) until heated through.
* You can also reheat in the microwave, but the chicken skin may not be as crispy.

## Recipe Card

**Skillet Chicken Thighs with Roasted Carrots and Potatoes**

**Prep time:** 15 minutes
**Cook time:** 35 minutes
**Total time:** 50 minutes
**Serves:** 4

**Ingredients:**

* 6-8 bone-in, skin-on chicken thighs
* 1 pound carrots, peeled and chopped into 1-inch pieces
* 1.5 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
* 2 tablespoons olive oil, divided
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1 teaspoon dried oregano
* 1 teaspoon paprika
* Salt and pepper to taste
* Fresh parsley, for garnish (optional)
* Lemon wedges, for serving (optional)

**Instructions:**

1. Preheat oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels and season generously with salt, pepper, paprika, and half of the dried herbs.
3. In a large bowl, toss the carrots and potatoes with 1 tablespoon of olive oil, the remaining dried herbs, salt, and pepper.
4. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
5. Carefully place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes, or until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes.
6. Remove the chicken from the skillet and set aside.
7. Add the seasoned carrots and potatoes to the skillet, spreading them out in an even layer. Add the minced garlic and stir.
8. Place the seared chicken thighs on top of the vegetables, skin-side up.
9. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
10. Remove the skillet from the oven and let the chicken rest for 5-10 minutes before serving.
11. Garnish with fresh parsley, if desired. Serve with lemon wedges, if desired.

Enjoy!

## Final Thoughts

This skillet chicken thighs with carrots and potatoes recipe is a true winner. It’s easy to make, incredibly flavorful, and perfect for a busy weeknight. The combination of crispy-skinned chicken, tender vegetables, and simple seasonings is a guaranteed crowd-pleaser. Plus, the one-pan cleanup is a major bonus! So, give this recipe a try and let me know what you think in the comments below. Happy cooking!