My sister-in-law shared this recipe, and it’s the perfect spring dinner with just 4 ingredients!

My sister-in-law texted me this recipe a few springs ago when I was stuck at the office late and needed something I could throw straight into the oven the minute I walked in the door. It’s become one of those back-pocket dinners I make on repeat when baby carrots are cheap and I’ve grabbed a pack of chicken thighs at the store. With just four ingredients and a single sheet pan, you get juicy, golden roasted chicken nestled up against sweet, caramelized carrots—no fancy prep, no long marinade, and almost no dishes. It feels special enough for a Sunday dinner but is easy enough for the middle of a busy week.

I like to slide the chicken and carrots straight from the baking sheet onto a big platter and spoon any pan juices over the top. It’s perfect with a simple side like buttered egg noodles, mashed potatoes, or a warm baguette to soak up the juices. A crisp green salad with a lemony vinaigrette or some steamed green beans rounds everything out without adding much work. If you want to stretch the meal a bit further, serve the chicken and carrots over cooked rice or quinoa so all that garlicky herb oil has something to sink into.

Servings: 4

2 lb bone-in, skin-on chicken thighs (about 4–6 pieces)

Preheat your oven to 400°F (200°C). Line a large metal baking sheet with parchment paper or lightly coat it with nonstick spray for easier cleanup.

Pat the chicken thighs dry with paper towels. This helps the skin roast up golden and keeps the chicken juicy.

In a large bowl, toss the baby carrots with 1 tablespoon of the olive oil and 1 teaspoon of the garlic & herb seasoning blend until evenly coated. Spread the carrots out in a single layer on the prepared baking sheet, mostly toward the center.

Place the chicken thighs on the baking sheet, skin-side up, nestling them in and around the carrots so everything fits in a single, not-too-crowded layer.

Drizzle the remaining 2 tablespoons olive oil evenly over the chicken thighs. Sprinkle the remaining garlic & herb seasoning blend over the chicken, using your fingers to make sure each piece is well coated. If you like, add a pinch more seasoning over the carrots.

Roast in the preheated oven for 35–45 minutes, or until the chicken skin is deep golden and crispy, the carrots are tender and caramelized at the edges, and the internal temperature of the chicken reaches 165°F (74°C) when checked with an instant-read thermometer in the thickest part (not touching bone).

If you’d like extra color on the chicken skin, switch the oven to broil for the last 2–3 minutes, watching closely so it doesn’t burn.

Remove the baking sheet from the oven and let the chicken rest for about 5 minutes. Spoon some of the pan juices over the chicken and carrots right before serving, and taste a carrot to see if you’d like a tiny extra sprinkle of seasoning at the end.

To keep the spirit of the four-ingredient recipe, any tweaks should mostly swap one ingredient for another rather than add a bunch more. You can use bone-in, skin-on chicken drumsticks or a mix of drumsticks and thighs instead of all thighs; just keep the total weight close to 2 pounds and roast until the meat is cooked through. If you don’t have baby carrots, peel and slice regular carrots into thick sticks so they don’t overcook. For a slightly richer flavor, substitute melted butter for half of the olive oil (still counting as one ingredient if you treat it as your fat of choice). You can also change the vibe by swapping the garlic & herb seasoning for a lemon pepper blend or a smoky grill seasoning—just use about the same amount. For meal prep, assemble everything on the sheet pan the night before (chicken and carrots seasoned and oiled), cover tightly, and refrigerate; when you get home, let the pan sit at room temperature while the oven preheats, then roast as directed. Leftovers reheat well in a 350°F oven, loosely covered with foil, for 10–15 minutes until warmed through.