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One Pan Roasted Chicken Thighs With Carrots And Potatoes taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Sheet Pan Chicken ThighsIngrid Beer Pressure Cooker Version

These sheet pan pressure cooker chicken thighs are crispy on the outside and juicy inside, paired with tender carrots and potatoes, all cooked to perfection in one pot with just the right seasonings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 510 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main Ingredients

  • 4 Chicken thighs bone-in, skin-on
  • 4 Carrots medium, peeled and cut into chunks
  • 4 Potatoes medium, cut into chunks
  • 2 tablespoons Olive oil
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Dried thyme
  • 1 teaspoon Paprika
  • Salt and black pepper to taste

Instructions
 

Instructions

  • Start by mixing your carrots and potatoes in 1 tablespoon olive oil, salt, pepper, and half the garlic, onion powder, thyme, and paprika. Toss 'em well so everything is coated.
  • Place the veggies into the pressure cooker pot, spreading them out as even as you can.
  • Rub the chicken thighs with the other tablespoon of olive oil. Sprinkle the rest of the spices over the chicken to coat evenly.
  • Place chicken thighs on top of the veggies, skin side up.
  • Seal the pressure cooker with the sealing ring, close the lid, and cook on high pressure for 10 minutes.
  • Once cooked, do a natural release for 5 minutes, then quick release the remaining pressure.
  • If desired, broil the chicken and veggies for 2-3 minutes to crisp the skin.
  • Let everything rest a few minutes before serving.
  • Serve warm and enjoy the juicy flavors.

Notes

To cut back on time, prep veggies the night before or use pre-cut ones from the store. For easy cleanup, season chicken in a zip bag. Leftovers reheat well with a little water using the natural release method in the pressure cooker.