Potato, Carrot, and Onion Roasted Chicken

Recipe By Pass the Challah


  • 4 chicken thighs

  • 4 chicken drumsticks

  • 3 carrots, peeled and cut into chunks

  • 5 potatoes, cut into chunks (I like to use a mix of russet, red, and Yukon gold potatoes)

  • 1 ½ packets Onion Soup Mix

  • ¼ cup olive oil

  • 1 tsp garlic powder


  • Preheat oven to 425 degrees.

  • In a large bowl or ziploc bag, combine all ingredients and mix until the seasonings are coating the chicken, potatoes and carrots. Pour into a 9x13 pan in an even layer.

  • Roast in the oven for 45 minutes, or until the carrots are cooked through and the chicken juices run clear. I like to baste a couple of times while it’s cooking. Enjoy!