Herb Roasted Chicken Thighs (Print)

Tender chicken thighs roasted with herbs, carrots, and potatoes for a flavorful one-pan meal.

# Ingredients:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (approximately 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 for garnish

# Instructions:

01 - Preheat oven to 425°F. Line a large baking tray with parchment paper or lightly grease with oil.
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 across 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, coating all surfaces.
04 - Position seasoned chicken thighs skin-side up among the vegetables on the tray, nestling them in for direct contact with the pan.
05 - Place tray in preheated oven for 40 to 45 minutes until chicken skin is golden and crisp with internal temperature reaching 165°F. Stir vegetables halfway through for even browning.
06 - Remove from oven and let rest for 5 minutes. Garnish generously with chopped fresh parsley before serving.

# Pro Tips:

01 -
  • Everything cooks on one tray, which means you get real dinner flavor with minimal cleanup.
  • Chicken thighs are forgiving and stay tender even if you're a few minutes off on timing.
  • The vegetables caramelize from the chicken fat and herbs, creating pockets of pure umami.
02 -
  • Don't skip drying the chicken skin; I learned this the hard way, and wet skin will never crisp no matter how hot your oven gets.
  • Halfway stirring of the vegetables is non-negotiable if you want even caramelization and not a tray with burnt edges and pale centers.
03 -
  • Add a splash of white wine or chicken broth to the tray halfway through cooking if your vegetables look like they're drying out.
  • The lemon zest right on the chicken skin gets toasty and fragrant, so don't skip it or substitute it with juice.
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