December is one of my favorite months. I love the anticipation and preparation for the holidays. But with all the busyness and extra events that come up in December, dinner at home starts to drop on the priorities list. The idea of spending hours grocery shopping, prepping and chopping, cooking in multiple pots and pans, and then the CLEAN UP?! Don’t sign me up for that. But eating pizza and take-out every night of the week is not my idea of a good time either. So I decided to come up with a recipe that 1.) doesn’t require a lot of ingredients 2.) needs minimal preparation 3.) cooks quickly and 4.) doesn’t require a lot of clean up. This recipe is an all-around winner! All you need is four easy to find ingredients, five minutes to toss it together, one hour to bake it, one pan, and just a few minutes to clean it all up afterwards. The best part is that it is absolutely delicious. Try this quick and easy 4 ingredient dinner tonight…nobody but you will know how simple it really was!
Ingredients For Easy 4 Ingredient Dinner:
4-6 bone-in, skin-on chicken thighs (You can get more if you are cooking for a larger group or want leftovers. This is enough for about 3-4 people.)
1 lb baby potatoes OR potatoes cut into wedges (with skin on) Red skin or yukon gold potatoes work best if you are doing the wedges.
12 oz baby carrots
1 tbsp. olive oil Salt salt and pepper to taste (or your favorite seasoning mix)
Directions For Easy 4 Ingredient Dinner:
Preheat oven to 440°. This may be hotter than what you’re used to, but it’s the perfect temperature to get the job done quickly, give the chicken a nice crispy skin, and caramelize the carrots a little.
Pat dry chicken thighs with a paper towel then season generously and rub in the spices. That is ALL you need to do! No cleaning or deboning the chicken is required. The skin will help keep it extra tender and juicy and is easy to remove before eating if you prefer.
I used this sweet mesquite seasoning from Costco. It is sooo delicious on chicken thighs! It gives a slightly smokey and sweet flavor to the meat. Also really easy because you don’t have to use multiple spices; this mix has all you need!
Rinse baby potatoes and toss in a bowl with baby carrots, 1 tbsp olive oil, and same seasoning you used for chicken. You need just enough olive oil to coat the vegetables and help the spices stick to them a little better. There will be more fat from the chicken thighs as they cook so don’t go overboard with the oil here.
Arrange chicken thighs on parchment (or silicone mat; see our previous post here for a chance to win this kitchen essential for free!) lined pan and fill the spaces in between with seasoned veggies.
Loosely cover with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes until chicken skin looks crisp and browned.
Serve this with your favorite side salad like this pomegranate goat cheese green salad. The best part is that the clean up will take you about two minutes and you can enjoy some relaxing time with your family after dinner.
Love this easy dinner recipe? Try our crispy baked chicken thighs next time!
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- 4-6 bone-in, skin-on chicken thighs
- 1 lb baby potatoes OR potatoes cut into wedges (with skin on)
- 12 oz baby carrots
- 1 tbsp. olive oil
- salt and pepper to taste (or your favorite seasoning mix)
- Preheat oven to 440°
- Pat dry chicken thighs with a paper towel then season generously and rub in the spices.
- Rinse baby potatoes and toss in a bowl with baby carrots, 1 tbsp olive oil, and same seasoning you used for chicken.
- Arrange chicken thighs on parchment (or silicone mat) lined pan and fill in the spaces in between with seasoned veggies.
- Loosely cover with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes until chicken skin looks crisp and browned.
- Serve with you favorite side salad!