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.
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.