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Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This roasted chicken thigh traybake is a quintessential high-protein meal that prioritises both flavour and simplicity. By roasting the chicken directly alongside seasonal root vegetables, the potatoes and carrots absorb the savoury juices and rendered fat, resulting in a depth of flavour that is difficult to achieve with separate cooking. A subtle hint of nutmeg adds a sophisticated warmth to the traditional thyme seasoning, elevating this comforting dish into something truly special for a midweek dinner.

Ideal for those seeking a nutritious, balanced meal without a sink full of washing up, this recipe relies on just one large baking tray. Yukon Gold potatoes are chosen for their naturally buttery texture, which contrasts beautifully with the crisp, golden chicken skin. Serve this wholesome platter in the centre of the table for a relaxed family feast, perhaps with a side of steamed greens or a light watercress salad to cut through the richness.

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Ingredients for Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes

  • 45ml olive oil, divided

  • 6 large chicken thighs with skin and bones (preferably organic

  • about 1.0kg total)

  • 1 tablespoon coarse kosher salt

  • 2 teaspoons dried thyme

  • 1 1/2 teaspoons freshly ground black pepper

  • 1/4 teaspoons freshly grated or ground nutmeg

  • 900g unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears

  • 900g medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears

  • 45ml chopped fresh chives

How to make Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes

Preheat oven to 232°C. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1 1/2 teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.

Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining saltthyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.

Place chicken on platter; top with chives.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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