Herb Roasted Chicken Thighs (Print Version)

Tender herb-seasoned chicken thighs with baby potatoes and carrots in a simple one-pan dish.

# What You’ll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 2.6 lbs)

→ Vegetables

02 - 1.1 lbs baby potatoes, halved
03 - 10.6 oz carrots, peeled and cut into 2-inch pieces
04 - 1 medium red onion, cut into wedges

→ Herbs & Seasonings

05 - 3 tablespoons olive oil
06 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
07 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
08 - 1 tablespoon fresh parsley, chopped
09 - 3 garlic cloves, minced
10 - 1½ teaspoons kosher salt
11 - ½ teaspoon freshly ground black pepper
12 - ½ teaspoon smoked paprika

→ Optional

13 - Lemon wedges, for serving

# How to Make It:

01 - Preheat oven to 425°F.
02 - Pat chicken thighs dry with paper towels. Season on both sides with 1 teaspoon salt, pepper, and smoked paprika.
03 - In a large bowl, toss potatoes, carrots, and onion with olive oil, rosemary, thyme, parsley, garlic, and remaining ½ teaspoon salt.
04 - Arrange vegetables in a single layer on a large rimmed baking sheet or roasting pan. Nestle chicken thighs, skin-side up, among the vegetables.
05 - Roast for 40 to 45 minutes, or until chicken skin is golden, juices run clear, and vegetables are tender. Internal temperature of chicken should reach 165°F.
06 - Broil for an additional 2 to 3 minutes if crispier skin is desired.
07 - Let rest for 5 minutes. Garnish with extra parsley and serve with lemon wedges if desired.

# Additional Tips::

01 -
  • One-Pan Simplicity: Cleanup is a breeze when everything cooks together on a single rimmed baking sheet.
  • Perfect Textures: High-heat roasting ensures the chicken skin is incredibly crispy while the potatoes remain fluffy inside.
  • Wholesome Ingredients: This gluten-free meal is packed with fresh herbs and vibrant vegetables for a balanced family dinner.
02 -
  • Dry the Skin: Removing excess moisture from the chicken skin with paper towels is the most important step for achieving a golden, crispy crunch.
  • Uniform Cuts: Ensure the carrots and potatoes are cut into similar sizes so they finish cooking at exactly the same time.
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