Herb Roasted Chicken Thighs (Printer-Friendly)

Juicy chicken thighs paired with roasted carrots and potatoes infused with herbs.

# What You Need:

→ 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 and 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

# How to Cook:

01 - Preheat oven to 425°F. Line a large baking tray with parchment paper or lightly grease with oil.
02 - In a large mixing bowl, combine potatoes, carrots, onion, and garlic with half the olive oil, half the salt and pepper, and half 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, ensuring even coating on all sides.
04 - Position chicken thighs skin-side up among the vegetables on the tray, spacing evenly for proper air circulation.
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 allow to rest for 5 minutes. Garnish with fresh chopped parsley before serving.

# Expert Advice:

01 -
  • One tray, minimal cleanup: Everything roasts together on a single baking tray, making washing up as easy as the cooking.
  • Incredibly juicy chicken: Bone-in, skin-on thighs stay moist and flavorful throughout the roasting time.
  • Crispy, golden skin: The high roasting temperature ensures perfectly crisped chicken skin every single time.
  • Naturally gluten-free: No adjustments needed — this dish is naturally free from gluten as written.
  • Full meal in one dish: Protein, vegetables, and starchy carbs all cook together, so there is nothing extra to prepare.
  • Big flavor from simple ingredients: Dried thyme, rosemary, oregano, smoked paprika, and lemon zest create a deeply aromatic seasoning with pantry staples.
02 -
  • Dry the chicken thoroughly: Patting the chicken thighs completely dry with paper towels before rubbing them with oil and seasoning is the single most important step for achieving truly crispy skin.
  • Don't crowd the tray: Use the largest baking tray you have and spread everything in a single layer so the vegetables roast rather than steam.
  • Stir the vegetables at halftime: Turning the carrots and potatoes halfway through roasting ensures they brown evenly on all sides rather than just on the bottom.
  • Use a meat thermometer: The most reliable way to confirm doneness is an internal temperature of 74°C (165°F) at the thickest part of the thigh, away from the bone.
  • Rest before serving: Allowing the chicken to rest for 5 minutes after coming out of the oven lets the juices redistribute, keeping every bite moist and tender.
  • Check your spice blend labels: If using pre-mixed dried herbs or spice blends, always check the label for allergen information or hidden additives.
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