This recipe for one-pan baked chicken and potatoes with carrots is a weeknight winner. It's simple, healthy, and requires minimal cleanup – a trifecta for busy cooks! This dish is packed with flavor, and the vegetables roast to tender perfection alongside juicy chicken. Let's dive into the details, addressing some common questions along the way.
What are the best potatoes to use for this recipe?
Russet potatoes are ideal for roasting because their high starch content creates a fluffy, tender texture. Yukon golds are another excellent choice, offering a slightly buttery flavor and a creamier interior. However, you can experiment with other starchy potatoes like red potatoes, just be mindful that they may cook slightly faster. Avoid waxy potatoes like fingerlings or red bliss potatoes, as they tend to become tough when roasted.
How long does it take to bake chicken and potatoes?
The baking time depends on the size of your chicken pieces and potatoes. For bone-in, skin-on chicken thighs (which are recommended for this recipe due to their moistness and forgiving nature), and medium-sized potatoes, plan for approximately 45-60 minutes at 400°F (200°C). Smaller pieces will cook faster, and larger ones will require more time. Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) before serving. The potatoes should be tender and slightly browned on the edges.
What herbs and spices should I use?
This recipe is incredibly versatile, allowing you to tailor the flavors to your preference. A simple blend of rosemary, thyme, garlic powder, onion powder, salt, and pepper creates a classic herbed roast. For a more robust flavor, consider adding paprika, cumin, or even a touch of cayenne pepper. Fresh herbs always provide the best aroma and taste, but dried herbs work well too.
Can I add other vegetables to this recipe?
Absolutely! This one-pan wonder is perfect for incorporating your favorite vegetables. Onions, bell peppers, broccoli florets, and Brussels sprouts all roast beautifully alongside the chicken and potatoes. Just ensure that you chop the vegetables into similar sizes to ensure even cooking.
How do I make sure the chicken is cooked through?
Using a meat thermometer is crucial for ensuring the chicken is cooked to a safe internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the chicken thigh, avoiding the bone. Do not rely solely on visual cues, as the chicken may appear cooked on the outside but remain undercooked inside.
Tips for the perfect one-pan baked chicken and potatoes:
- Prep your vegetables: Cut your potatoes and carrots into roughly 1-inch pieces to ensure even cooking.
- Don't overcrowd the pan: Leave some space between the chicken pieces and vegetables for proper browning and even cooking.
- Toss with oil and seasoning: Ensure the chicken and vegetables are well coated with oil and seasoning before placing them in the oven.
- Use parchment paper (optional): Lining your baking sheet with parchment paper will make cleanup a breeze.
- Baste halfway through: For extra juicy chicken, baste the chicken and vegetables with pan juices halfway through the cooking time.
This one-pan baked chicken and potatoes with carrots is a versatile and satisfying meal that the whole family will enjoy. Experiment with different seasonings and vegetables to create your perfect version!
