Sheet-Pan Garlic-Rosemary Chicken with Roasted Carrots & Baby Potatoes
This easy sheet-pan dinner features juicy chicken thighs roasted with fragrant garlic and rosemary, tender baby potatoes, and sweet carrots. A complete, gluten-free meal ready in just 45 minutes—perfect for busy weeknights.
- 4 pieces bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 4 medium carrots, peeled and cut into sticks
- 3 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 4 large garlic cloves, minced
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 medium lemon, cut into wedges (optional)
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Instructions
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, toss baby potatoes and carrots with 2 tablespoons olive oil, 1 tablespoon rosemary, half the minced garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 2 minutesArrange the vegetables in a single layer on the prepared sheet pan.
⏱️ 1 minutePat chicken thighs dry and rub with remaining olive oil, rosemary, garlic, salt, and pepper.
⏱️ 2 minutesNestle chicken thighs among the vegetables on the sheet pan, skin side up.
⏱️ 1 minuteRoast for 35 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are golden and tender.
⏱️ 35 minutes 🌡️ 425°FServe hot, garnished with lemon wedges if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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