Herb Roasted Chicken Thighs (Printable)

Juicy chicken thighs roasted with herbs, baby potatoes, and carrots for a comforting one-pan meal.

# What You’ll Use:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs, approximately 2.6 pounds

→ Vegetables

02 - 1.1 pounds baby potatoes, halved
03 - 10.6 ounces 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, plus additional for garnish
09 - 3 garlic cloves, minced
10 - 1.5 teaspoons kosher salt
11 - 0.5 teaspoon freshly ground black pepper
12 - 0.5 teaspoon smoked paprika
13 - Lemon wedges for serving, optional

# How-To:

01 - Preheat oven to 425°F. Pat chicken thighs dry with paper towels. Season both sides with 1 teaspoon salt, pepper, and smoked paprika.
02 - In a large bowl, combine potatoes, carrots, and onion with olive oil, rosemary, thyme, parsley, garlic, and remaining 0.5 teaspoon salt. Toss until vegetables are evenly coated.
03 - Spread vegetables in a single layer on a large rimmed baking sheet or roasting pan. Position chicken thighs skin-side up among the vegetables.
04 - Roast for 40 to 45 minutes until chicken skin is golden brown, juices run clear when pierced, and vegetables are tender. Ensure internal chicken temperature reaches 165°F.
05 - For crispier skin, broil for an additional 2 to 3 minutes. Monitor closely to prevent burning.
06 - Allow chicken to rest for 5 minutes. Garnish with additional fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Chicken thighs are practically impossible to dry out, so you get restaurant-quality results without the constant worry.
  • Everything cooks on one pan, which means less cleanup and more time enjoying your meal and whoever you're feeding.
  • The combination of fresh and dried herbs creates layers of flavor that feel sophisticated but taste completely approachable.
02 -
  • Pat your chicken completely dry before seasoning, or the skin will steam instead of crisping, and you'll miss out on the best part of the whole dish.
  • Don't crowd your pan, even if it means using a bigger roasting sheet, because vegetables and chicken need space to brown properly instead of steaming in their own moisture.
03 -
  • Use a meat thermometer to check doneness, because it removes all the guesswork and guarantees juicy, perfectly cooked chicken every single time.
  • Save that flavorful pan drippings by making a quick sauce with white wine or chicken stock, turning every drop into something you can drizzle back over the finished dish.
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