One-Pan Roasted Chicken with Carrots and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roasted chicken thighs cooked alongside tender carrots and whole garlic cloves, delivering a simple yet flavorful family dinner. This chicken recipe, ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, carrots, whole garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 4 large peeled carrots cut into 2-inch sticks and 12 peeled whole garlic cloves with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh rosemary until evenly coated.
  2. Step 2: Arrange the carrot and garlic mixture on a large rimmed baking sheet and place 6 bone-in, skin-on chicken thighs evenly spaced on top. Drizzle the chicken with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Roast in the oven for 35-40 minutes, until the chicken skin is golden brown and crispy and a meat thermometer inserted into the thickest part reads 165°F. The carrots should be tender and caramelized.
  4. Step 4: Remove from the oven and let rest for 5 minutes before serving, spooning the roasted garlic and carrots alongside the chicken.

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