Herb Roasted Chicken Thighs (Printable Version)

Tender chicken thighs with carrots, potatoes, and herbs roasted together for a flavorful, easy meal.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 2.5 lbs)

→ Vegetables

02 - 1 lb baby potatoes, halved
03 - 12 oz carrots, peeled and cut into 1.5 inch pieces
04 - 1 medium red onion, cut into wedges
05 - 4 garlic cloves, smashed

→ Herbs & Seasoning

06 - 3 tablespoons olive oil
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon smoked paprika
13 - Zest of 1 lemon
14 - 2 tablespoons fresh parsley, chopped

# Steps to Follow:

01 - Preheat oven to 425°F. Line a large baking tray with parchment paper or lightly grease it.
02 - In a large bowl, toss potatoes, carrots, onion, and garlic with half the olive oil, half the salt and pepper, and half of the dried herbs. Spread vegetables evenly on the prepared tray.
03 - Pat chicken thighs dry with paper towels. Rub with remaining olive oil, salt, pepper, dried herbs, smoked paprika, and lemon zest.
04 - Nestle seasoned chicken thighs skin-side up among the vegetables on the tray.
05 - Roast for 40 to 45 minutes until chicken skin is golden and crisp and internal temperature reaches 165°F. Stir vegetables halfway through for even browning.
06 - Remove from oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.

# Additional Tips::

01 -
  • Chicken thighs stay impossibly juicy while developing that golden, crackling skin you actually want to eat.
  • Everything cooks on a single tray, which means less dishwashing and more time enjoying dinner.
  • The vegetables pick up all the savory drippings and develop this caramelized richness that's pure comfort.
02 -
  • Wet chicken skin will never crisp, so don't skip the paper towel step even though it feels fussy and unnecessary until the moment you bite into crackling skin and realize it changed everything.
  • Stirring the vegetables halfway through seems counterintuitive when you're trying to keep things simple, but it's the difference between glossy caramelized vegetables and some that are golden while others stay pale.
03 -
  • Bring your chicken thighs to room temperature for 15 minutes before roasting so they cook more evenly and develop better skin color throughout.
  • If your vegetables look like they might burn before the chicken is done, cover just that section of the tray loosely with foil and remove it in the last 10 minutes to let them finish browning.
Go Back