Made in just one pan, this recipe for baked chicken, potatoes, and carrots combines simple, whole-food ingredients for a comforting, flavor-packed family dinner, perfect for Sunday evenings.
The carrots and potatoes are submerged in a braising liquid, which produces steam to cook and tenderize the chicken thighs.
When creating this recipe, I took inspiration from my many chicken thigh recipes, my pork tenderloin with carrots and potatoes recipe, and a handful of braised chicken recipes I've tried in the past.
I've made it my own with a few ingredient tweaks, a streamlined method, and a buttery pan gravy you'll want to drizzle over everything!
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Fast Facts
- Skill level: Intermediate because we're getting a little fancy here. For a simpler option, try my easy oven-baked bone-in chicken thighs.
- Cook time: Save this one for Sunday because you have to complete a few extra steps to get it going, plus make the gravy. Set aside 90 minutes so you aren't rushed.
- Flavor and texture: You can look forward to juicy, fall-apart chicken (with crispy skin) and deeply flavorful veggies.
- Ways to save time: Peel and chop your carrots up to 24 hours ahead of time, don't worry about peeling the potatoes, and use some store-bought gravy or skip it altogether. For a quicker one-pot meal with similar vibes, try this baked boneless chicken thighs and rice recipe!
Ingredient Notes
- Chicken thighs - This recipe calls for bone-in, skin-on thighs. I like to trim away any excessive amounts of skin that is hanging off the thighs or wrapped around the bottom.
- Potatoes - Use a thin-skinned variety of white or yellow potatoes (like Yukon golds). Skip the russets, as they can break down and become mushy in the braising liquid. Save them for making baked potatoes (without foil)!
- Carrots - You'll need thick carrots that can be chopped into large chunks.
- White wine - Stick with dry varieties like sauvignon blanc or pinot grigio. I always have a few of those 500 mL tetra boxes on hand, so I never have to go without.
- Chicken broth - You can use either a good quality chicken broth/stock or chicken bouillon mixed with hot water. Just don't substitute chicken broth with plain water! Broth provides a deeper layer of flavor that water can't match.
- Lemon juice - Adds just enough acidity to make the flavors in the braising liquid pop and keeps the gravy from tasting too rich and heavy.
*See the recipe card below for a detailed list of ingredients and measurements.
Special Equipment Needed
You'll need a braiser dish - a wide, shallow pan with a heavy bottom and a tight-fitting lid. Popular brands like Lodge, Le Creuset, and Staub make enameled cast iron braisers that hold heat beautifully, but any heavy-bottomed pan with a lid will work. If you don't have a braiser, a Dutch oven or a deep, oven-safe skillet with a lid is a solid substitute.
Recipe Instructions with Photos
Quick Rundown
- Prepare the veggies and season the chicken thighs.
- Sear the chicken thighs until golden on top.
- Sauté the onions and garlic, and then deglaze the pan.
- Stir in the carrots, potatoes, and seasonings.
- Pour in the chicken broth and lemon juice.
- Nestle the chicken thighs into the potatoes and carrots, cover, and bake.
- Make the gravy, serve, and enjoy!
Step-by-Step Instructions
Step 1: Chop the carrots and potatoes into chunks that are 1 to 1.5 inches thick. You want them to be on the larger end of bite-sized.
Step 2: Pat the chicken thighs dry with a paper towel and then season both sides with kosher salt and black pepper.
Step 3: Heat oil in a large braising dish over medium-high heat, then place the chicken thighs in the pan in an even layer, skin-side down. Sear them for about 5 minutes, until golden brown.
Step 4: Remove the chicken thighs from the pan and add the onions and garlic. Let them cook for a few minutes, just until soft and fragrant.
Step 5: Deglaze the dish with the white wine.
Step 6: Add in the carrots, potatoes, kosher salt, ground pepper, sage, thyme, and rosemary, and then stir to combine.
Step 7: Pour in the chicken broth and lemon juice.
Step 8: Return the chicken thighs to the braiser and nestle them into the veggies. It's okay that they're not fully submerged! Cover and bake for about 40 minutes, or until all ingredients are cooked through.
Step 9: Once the chicken, potatoes, and carrots are done baking, remove the lid and broil the tops of the chicken thighs under high heat for about 5 minutes to crisp the skins.
Step 10: Use a slotted spoon to remove the chicken, potatoes, and carrots, and then make a gravy using the braising liquid, butter, and flour.
Step 11: Serve the baked chicken, carrots, and potatoes on a large serving platter with gravy on the side. Enjoy!
Expert tip!
It's okay if your chicken thighs are just barely touching the braising liquid. In fact, it's better this way! If the chicken thighs were fully submerged in liquid, they would end up boiled (like these boiled chicken thighs), not braised.
Other Recipes to Consider
If you tried this recipe for Baked Chicken, Carrots, and Potatoes or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Baked Chicken, Potatoes, and Carrots (One Pan Recipe!)
Ingredients
- 3 large carrots
- 1 pound white potatoes
- 6 bone-in chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- ½ cup diced white or yellow onion
- ⅓ cup dry white wine
- ½ teaspoon kosher salt plus extra for seasoning the chicken
- ¼ teaspoon ground black pepper plus extra for seasoning the chicken
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon rubbed sage
- 2 cups chicken stock
- 2 tablespoons lemon juice
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups liquid from the pot
Instructions
- Preheat your oven to 400°F.
- Prepare the carrots and potatoes. Peel the carrots. You can peel the potatoes if you'd like, but if you don't mind the skins, then you can leave them on. Chop the carrots and potatoes into 1 to 1.5-inch thick chunks. You want them to be easily biteable once cooked but not so small that they turn to mush while cooking in the braising liquid.
- Prepare the chicken thighs. Lay them out on a clean plate or baking tray, pat dry with a paper towel, and season both sides with salt and pepper to your liking.
- Sear the chicken thighs. Heat 1 tablespoon of oil in a large braising dish over medium-high heat. Once hot, place the chicken thighs in the pan, skin side down, and sear for about 5 minutes, until golden brown. Remove them from the pan and set aside.
- Saute the garlic and onion. Reduce the heat, add the minced garlic and diced onion, and cook for about 2-3 minutes over medium heat (don't let the garlic burn).
- Deglaze the pot with the white wine. Let simmer for about 1 minute.
- Add the carrots, potatoes, ½ teaspoon kosher salt, ¼ teaspoon ground pepper, sage, thyme, and rosemary, and give it a good stir to combine with the garlic and onions.
- Pour the chicken stock and lemon juice into the pan.
- Place the thighs back in the pan, skin side up. Nestle them down into the carrots and potatoes as much as possible.
- Cover your braising dish with a tight-fitting lid and bake the chicken thighs, carrots, and potatoes for 40 minutes or until the thighs have reached an internal temperature of at least 175°F.
- Once cooked through, remove the lid and broil the tops of the chicken thighs under high heat for about 5 minutes to crisp the skins. Keep an eye on them to make sure they don't burn!
- Make the gravy. First, remove the chicken thighs, potatoes, and carrots from the dish using a slotted spoon. Then, carefully pour the braising liquid into a large liquid measuring cup. Reserve 2 cups of the braising liquid and discard the rest. You should easily have 2 cups of liquid in your pan, but if you're short, you can make up the difference with water or chicken broth.
- Add the butter to your (now empty) braising dish and melt over medium-low heat.
- Add the flour and whisk or stir the flour and butter into a smooth paste. Cook for 1 minute, whisking constantly.
- Pour the pan liquids back into the dish with the butter and flour and stir until smooth. Continue stirring until the mixture thickens into gravy.
- Serve your braised chicken thighs, carrots, and potatoes with gravy drizzled over top.
Nutrition
Notes
- You'll need a braiser dish - a wide, shallow pan with a heavy bottom and a tight-fitting lid. Popular brands like Lodge, Le Creuset, and Staub make enameled cast iron braisers that hold heat beautifully, but any heavy-bottomed pan with a lid will work. If you don't have a braiser, a Dutch oven or a deep, oven-safe skillet with a lid is a solid substitute.
- It's okay if your chicken thighs are just barely touching the braising liquid. In fact, it's better this way! If the chicken thighs were fully submerged in liquid, they would end up boiled, not braised.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Katie says
My family loved this dish.