ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Easy One-Tray Chicken Thighs And Veggies

This simple and flavorful one-tray meal features juicy roasted chicken thighs and a variety of colorful vegetables.

Tasty Team
99% would make again
Easy One-Tray Chicken Thighs And Veggies


for 3 servings

  • 1 lb fingerling potato (455 g)
  • ½ lb carrot (225 g)
  • 1 medium red onion, thickly sliced
  • 2 teaspoons salt
  • 1 ½ teaspoons black pepper
  • 1 teaspoon dried rosemary, finely chopped
  • 1 tablespoon olive oil
  • 4 cloves garlic
  • 6 chicken thighs, skin-on

Nutrition Info

  • Calories 603
  • Fat 17g
  • Carbs 41g
  • Fiber 5g
  • Sugar 6g
  • Protein 67g

Estimated values based on one serving size.


  1. Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
  2. Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
  3. Sprinkle remaining salt and pepper on either side of each chicken thigh.
  4. Arrange chicken thighs skin-side up on top of the vegetables.
  5. Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
  6. Enjoy!
  7. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.
Easy One-Tray Chicken Thighs And Veggies