One-Pan Roasted Chicken Thighs with Carrots and Potatoes

You catch the smell through the steam vent and suddenly you are starving. It’s like this warm, inviting hug of spices and roastiness sneaking into your kitchen air. You know dinner’s gonna be good just by that scent alone.

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Even before you lift the lid, your tummy’s rumbling. That sealing ring does its job well trapping all those delicious aromas inside. You start picturing the crispy chicken skin and those roasted potatoes and carrots all soaking up the flavor.

Once you flip the float valve to quick release and open the lid, the smell hits you again, stronger now. It’s got that perfect balance of garlic and paprika with a little sweetness from the carrots. You just gotta get this on your plate ASAP.

The Real Reasons You Will Love This Method

• You get crispy, golden skin without standing over a stove.
• Using the pressure cooker helps the veggies cook super fast and stay tender.
• No need for multiple pans, cleanup is easier.
• The sealed environment with a good broth depth locks in flavor and moisture.
• You control the seasoning, so it’s never bland or boring.
• The natural release lets the meat rest for juiciness.
• The whole meal is done in under an hour, including resting time.

Your Simple Ingredient Checklist

• 6 bone-in, skin-on chicken thighs
• 4 medium carrots, peeled and cut into chunks
• 4 medium red potatoes, cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1 tablespoon fresh parsley, chopped (optional for garnish)

Make sure your chicken thighs are dry when you start. That dryness helps get the skin nice and crispy. You want the veggies cut kinda evenly so they cook up the same.

The olive oil is split to coat the veggies first and then to rub on the chicken. Garlic powder and smoked paprika gave it this smoky undertone. Thyme adds that earthy herbal note you don’t wanna miss.

How It All Comes Together Step by Step

• Preheat your oven to 4256F (2206C). It’s gonna be hot enough for that crisp.
• Line a large sheet pan with parchment paper or just grease it lightly. This helps cleanup not be a headache.
• In a big bowl, toss your carrot and potato chunks with 1 tablespoon olive oil, plus salt and pepper. Spread them evenly on your sheet pan.
• Pat your chicken thighs dry with paper towels. Rub each piece with that other tablespoon of olive oil, garlic powder, paprika, thyme, salt, and pepper.
• Place the chicken thighs right on top of the veggies. This way, all the juices drip down and flavor the carrots and potatoes.
• Roast everything for about 30 minutes until chicken skin is crispy and veggies tender. You’ll notice the aroma getting stronger.
• Take it out and let it rest 5 minutes before serving. If you wanna, add some chopped parsley on top for a fresh pop of color and flavor.

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Quick Tricks That Save Your Time

• Use pre-cut veggies if you wanna skip peeling and chopping.
• Pat chicken dry the minute you take it out the fridge to save time before seasoning.
• If your pressure cooker has a natural release option, use it. It helps keep the meat juicy and tender even if you’re multitasking.

Your First Taste After the Wait

The chicken skin cracks under your fork like it’s calling your name. That crispiness gives way to tender and juicy meat that feels like it’s been slow-cooked for hours.

You notice the carrots and potatoes soaking up all those delicious drippings. They’re tender with just the right amount of softness and a little smoky sweetness from the paprika.

Every bite you take feels like comfort food done right. The herbs and spices aren’t overpowering but just enough to keep you coming back for more.

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Keeping Leftovers Fresh and Ready

• Store your leftovers in an airtight container once cooled. This keeps out moisture that can make skin soggy.
• Reheat in the oven at 3506F to help crisp the skin back up.
• If you’re short on time, microwave on medium but check often so it doesn’t get rubbery.
• Use leftover chicken in salads or sandwiches for a quick lunch fix.

Common Questions and Real Answers

• Can I use boneless chicken thighs? Sure you can but the bone adds flavor and helps keep the meat juicy.
• What’s the broth depth for this recipe? You actually don’t need broth since this is roasting. Just keep the veggies and chicken lightly oiled.
• Can I add other veggies? Definitely, just make sure they’re cut in sizes that cook evenly in the same time.
• Should I use quick release or natural release? When you take it out the oven, release pressure quick with the quick release so it won’t overcook.
• How important is the sealing ring? It’s super important to maintain pressure and heat so your food cooks properly.
• Can I prepare this in the morning and cook later? Yes, marinate your chicken and prep veggies ahead but cook just before eating for the best texture.

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Sheet Pan Chicken ThighsIngrid Beer Pressure Cooker Recipe

A cozy and flavorful one-pan meal featuring crispy chicken thighs, tender carrots, and potatoes, all roasted together for an easy dinner in under an hour.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 450 kcal

Equipment

• 1 Sheet pan greased or lined with parchment

Ingredients

  

Main Ingredients

• 6 chicken thighs bone-in, skin-on
• 4 carrots medium, peeled and cut into chunks
• 4 red potatoes medium, cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• salt and black pepper to taste
• 1 tablespoon fresh parsley chopped, optional for garnish

Instructions

 

Instructions

• Preheat your oven to 425°F (220°C). It’s gonna be hot enough for that crisp.
• Line a large sheet pan with parchment paper or just grease it lightly. This helps cleanup not be a headache.
• In a big bowl, toss your carrot and potato chunks with 1 tablespoon olive oil, plus salt and pepper. Spread them evenly on your sheet pan.
• Pat your chicken thighs dry with paper towels. Rub each piece with that other tablespoon of olive oil, garlic powder, paprika, thyme, salt, and pepper.
• Place the chicken thighs right on top of the veggies. This way, all the juices drip down and flavor the carrots and potatoes.
• Roast everything for about 30 minutes until chicken skin is crispy and veggies tender. You’ll notice the aroma getting stronger.
• Take it out and let it rest 5 minutes before serving.
• Add some chopped parsley on top for a fresh pop of color and flavor, if desired.

Notes

Store leftovers in an airtight container. Reheat in oven to regain the crispiness. Use leftover chicken in salads or sandwiches for variety.