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!