This one pan chicken and potatoes recipe is sure to become a new staple for an easy and delicious weeknight meal.
Bone-in chicken thighs, potatoes, carrots, red onions, garlic cloves, olive oil, lemon, ancho chili flakes, thyme, herbes de Provence, salt, pepper, and chicken or vegetable broth
Preheat your oven to 375°F.
In a medium bowl, make your sauce by mixing olive oil, lemon juice, ancho chili flakes, thyme, Herbes de Provence, salt, and pepper. Stir well.
Add the prepped and cubed potatoes, carrots, onion, and garlic to your sheet tray or oven-safe pan, or skillet. Take half of your sauce and mix throughout. Then add your chicken on top and finish with the other half of the sauce, mixing well on all sides.
Pour the broth over everything.
Bake for 50 minutes to 1 hour, or until the chicken is cooked through and the potatoes are fork-tender.
Depending on the size of your chicken, you can also remove the chicken when it’s fully cooked, and continue cooking your vegetables longer.
Serve with your favorite salads and side dishes and enjoy!