Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tspsalt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 cup baby potatoes, halved
- 1 cup baby carrots, peeled
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Pat chicken dry and season with oil, salt, pepper, garlic powder, rosemary, and thyme.
- Place chicken thighs skin-side up on a large baking sheet or cast-iron skillet. Add potatoes and carrots around them.
- Roast for 25 minutes. While chicken bakes, whisk heavy cream, broth, and garlic in a small bowl.
- Remove skillet from oven, carefully pour cream mixture around chicken and vegetables. Return to oven and roast 10–12 minutes more until chicken reaches 165°F (74°C) and veggies are tender.
- Garnish with fresh parsley before serving.
Notes
- For extra crispiness, broil 2–3 minutes at the end (watch closely).
- Dairy-free option: use full-fat coconut cream and vegetable broth.
- Swap veggies for zucchini, bell peppers, or green beans.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Roasting
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 chicken thigh + 1/2 cup veggies + sauce
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
