Save to Pinterest There is nothing quite as satisfying as a complete, hearty meal roasting away on a single pan, filling your kitchen with the aromatic scent of fresh rosemary and garlic. This Herb Roasted Chicken Thighs recipe is a quintessential comforting dinner, featuring juicy, skin-on chicken and caramelized root vegetables that absorb every bit of savory flavor during the roasting process.
Save to Pinterest The beauty of this dish lies in the technique; by nesting the chicken among the baby potatoes and carrots, the rendered juices baste the vegetables as they cook. This creates a depth of flavor that is simple to achieve but tastes incredibly gourmet.
Ingredients
- Chicken: 8 bone-in, skin-on chicken thighs (about 1.2 kg)
- Vegetables: 500 g baby potatoes (halved), 300 g carrots (peeled and cut into 2-inch pieces), 1 medium red onion (cut into wedges)
- Herbs & Seasonings: 3 tbsp olive oil, 1 tbsp fresh rosemary (chopped), 1 tbsp fresh thyme leaves, 1 tbsp fresh parsley (chopped), 3 garlic cloves (minced), 1½ tsp kosher salt, ½ tsp freshly ground black pepper, ½ tsp smoked paprika
- Optional: Lemon wedges for serving
Instructions
- Step 1
- Preheat your oven to 220°C (425°F) to ensure a high temperature for crispy skin.
- Step 2
- Pat the chicken thighs thoroughly dry with paper towels. Season both sides with 1 tsp of the kosher salt, the black pepper, and the smoked paprika.
- Step 3
- In a large bowl, toss the halved potatoes, carrots, and onion wedges with olive oil, rosemary, thyme, parsley, minced garlic, and the remaining ½ tsp of salt.
- Step 4
- Arrange the vegetables in a single layer on a large rimmed baking sheet or roasting pan. Nestle the seasoned chicken thighs, skin-side up, among the vegetables.
- Step 5
- Roast for 40–45 minutes, or until the chicken skin is golden-brown and the juices run clear. The internal temperature of the chicken should reach 74°C (165°F).
- Step 6
- If you prefer even crispier skin, turn the oven to broil for an additional 2–3 minutes at the end of the cooking time.
- Step 7
- Remove from the oven and let the dish rest for 5 minutes. Garnish with additional fresh parsley and serve with lemon wedges on the side.
Zusatztipps für die Zubereitung
To achieve the best results, use a large enough baking sheet so that the vegetables aren't crowded; this allows them to roast and caramelize rather than steam. Always use a meat thermometer to ensure the chicken is cooked perfectly to 74°C without becoming dry.
Varianten und Anpassungen
For a different flavor profile, try substituting the carrots with parsnips or sweet potatoes. If you prefer a lighter option, you can use boneless, skinless chicken thighs, though you should reduce the roasting time by approximately 10 minutes to prevent overcooking.
Serviervorschläge
This wholesome one-pan meal pairs beautifully with a crisp white wine, such as a Sauvignon Blanc. Serve the roasted chicken and vegetables with the optional lemon wedges, as a squeeze of fresh citrus juice helps brighten the savory herb flavors.
Save to Pinterest Whether it is a busy Tuesday night or a cozy Sunday dinner, this one-pan herb-roasted chicken is a reliable and delicious staple that brings wholesome, classic flavors to your family table with minimal effort.
Common Recipe Questions
- → What herbs work best for roasting chicken thighs?
Rosemary, thyme, and parsley add fresh herbal notes and complement the rich flavor of chicken and roasted vegetables.
- → How do I achieve crispy skin on chicken thighs?
Roast at a high temperature around 220°C (425°F) and broil for 2–3 minutes at the end to crisp up the skin nicely.
- → Can I substitute the vegetables used in this dish?
Yes, sweet potatoes or parsnips can replace carrots for a different flavor and texture profile.
- → Is it necessary to use bone-in, skin-on chicken thighs?
Bone-in, skin-on thighs provide more flavor and juiciness, but boneless skinless can be used; reduce roasting time by 10 minutes.
- → How can I tell when the chicken is fully cooked?
Chicken is done when juices run clear and an internal temperature of 74°C (165°F) is reached.
- → What is a good pairing for this dish?
A crisp white wine like Sauvignon Blanc complements the herbaceous and roasted flavors well.