Oven-Baked Chicken Thighs with Potatoes & Carrots 

Oven-Baked Chicken Thighs with Potatoes & Carrots 

🌟 Introduction:
When it comes to wholesome, flavorful meals that require minimal prep but deliver maximum satisfaction, this Oven-Baked Chicken Thighs with Potatoes & Carrots recipe is a family favorite. Crispy, golden chicken thighs sit atop a bed of tender potatoes and sweet carrots, all roasted together in a savory marinade that caramelizes beautifully in the oven. It’s the perfect one-dish wonder for busy weeknights, Sunday dinners, or when you want something hearty and comforting without the fuss.

🍗 Ingredients:

• 6 bone-in, skin-on chicken thighs

• 1 1/2 lbs baby potatoes (halved)

• 3 large carrots (cut into chunks)

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• 3 tablespoons olive oil

• 2 tablespoons soy sauce

• 2 tablespoons honey

• 1 tablespoon Dijon mustard (optional)

• 4 cloves garlic (minced)

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• 1 teaspoon smoked paprika

• 1/2 teaspoon dried thyme

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

👩‍🍳 Instructions:

1. Preheat the Oven:
   Set your oven to 400°F (200°C). Lightly grease two baking dishes or one large roasting pan.

2. Prepare the Marinade:
   In a small bowl, whisk together olive oil, soy sauce, honey, Dijon mustard (if using), garlic, paprika, thyme, salt, and pepper.

3. Marinate the Chicken:
   Place the chicken thighs in a large bowl and pour about half of the marinade over them. Toss to coat evenly. Let marinate while you prepare the vegetables.

4. Season the Vegetables:
   In another bowl, toss the potatoes and carrots with the remaining marinade until well coated.

5. Assemble the Dish:
   Spread the seasoned potatoes and carrots in an even layer in the baking dish. Place the chicken thighs on top, skin side up, ensuring they aren’t overcrowded so they crisp up properly.

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6. Bake:
   Roast uncovered in the preheated oven for 45–55 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender. For extra crispy skin, broil the last 3–5 minutes, watching closely.

7. Serve:
   Remove from oven and let rest for a few minutes. Garnish with freshly chopped parsley and serve warm.

🍽️ Conclusion:
This Oven-Baked Chicken Thighs with Potatoes & Carrots is the kind of meal that brings everyone to the table. Simple to prepare, incredibly flavorful, and wonderfully filling, it’s the perfect combination of crispy, juicy chicken and tender, savory vegetables. Serve it up straight from the pan for a rustic, heartwarming dinner you’ll want to make again and again.