Herb Roasted Chicken Thighs (Printable Version)

Tender roasted chicken thighs with carrots, potatoes, and aromatic herbs cooked together for rich flavor.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs, approximately 2.5 pounds

→ Vegetables

02 - 1 pound baby potatoes, halved
03 - 12 ounces 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 - 0.5 teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon dried oregano
12 - 0.5 teaspoon smoked paprika
13 - Zest of 1 lemon
14 - 2 tablespoons fresh parsley, chopped for garnish

# Steps:

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

# Expert Advice:

01 -
  • Everything cooks in one pan, which means your evening isn't spent scrubbing a mountain of dishes while your food gets cold.
  • Chicken thighs stay impossibly juicy while their skin turns golden and crispy in a way that feels almost impossible until it actually happens.
  • The vegetables soak up all the rendered chicken fat and herb flavors, becoming caramelized little treasures that might disappear before the protein does.
02 -
  • Don't skip patting the chicken dry, or your skin will never crisp properly no matter how hot your oven gets.
  • Buying chicken with the skin on costs a bit more but delivers so much more flavor and texture that it's worth every penny.
03 -
  • Use an instant-read thermometer to check doneness without guessing, since it removes all anxiety about undercooked chicken and eliminates the risk of overcooking.
  • If your oven runs cool, bump the temperature up to 230°C to ensure the skin crisps properly in the time frame, and always let it fully preheat before the tray goes in.
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