One Pan Roasted Chicken, Sweet Potatoes & Carrots
Serves: 4-6
  • 4 lbs chicken thighs and/or drumsticks
  • 4 sweet potatoes, cut into bite-sized chunks. Could also use Yukon Gold potatoes.
  • 4 carrots, sliced
  • ⅓ cup of olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  1. Preheat oven to 425 degrees.
  2. Lay the chicken on a 12 X 18 rimmed baking sheet. Spread the potatoes and carrots around the chicken.
  3. Combine the olive oil, herbs, and spices and brush or drizzle over the chicken, potatoes, and carrots. Coat well. Shake the pan to even everything out.
  4. Bake at 425 for 45-50 minutes, or until the chicken is cooked through.
This is a very flexible dinner. You can replace the sweet potatoes with Yukon Gold. Another variation of the oil would be ⅓ cup olive oil, juice of 1 lemon, 1 teaspoon oregano, ½ teaspoon salt.
Recipe by Family Balance Sheet at