Easy One Skillet Chicken Thighs With Carrots

This easy one-skillet wonder is a dinner game-changer! With minimal prep and just one dish to clean, you’ll be enjoying tender, flavorful chicken thighs and perfectly roasted carrots in no time.

The combination of savory spices and caramelized carrots will have your taste buds doing the happy dance.

Ready Time

45 mins

Yields

9 servings

Ingredients

2 pounds bone-in, skin-on chicken thighs
1 1/2 pounds large carrots, peeled and chopped into 1-inch pieces
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)

Instructions

Preheat your oven to 425°F (220°C).

Season the chicken thighs with salt, thyme, paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using).

Heat the olive oil in a large oven-safe skillet over medium-high heat.

Sear the chicken thighs until browned on both sides, about 5-7 minutes per side.

Remove the chicken from the skillet and set aside.

Add the chopped carrots to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften.

Add the browned chicken back to the skillet, making sure it’s nestled among the carrots.

Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the carrots are tender.

Remove the skillet from the oven and let it cool for a few minutes before serving.

Notes

You can use any combination of chicken thighs with or without skin, as long as they weigh about 2 pounds.

If you prefer a spicier dish, don’t hesitate to add the cayenne pepper.

For a milder flavor, simply omit it.

You can also customize the veggies to your taste – feel free to add or substitute other root vegetables, like potatoes, parsnips, or Brussels sprouts.

This recipe makes 9 servings, so it’s perfect for a big family dinner or a casual gathering with friends.

You can easily scale it up or down depending on your needs.

Keep an eye on the carrots while they’re cooking, as they can quickly go from tender to mushy.

If you’re short on time, you can prep the chicken and veggies ahead of time, then assemble and roast when you’re ready.