Herb Roasted Chicken Thighs (Printable)

Juicy roasted chicken thighs paired with tender baby potatoes and sweet carrots in a one-pan dish.

# Components:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (approximately 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

# Directions:

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

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy while their skin turns golden and crackling, a texture that boneless cuts simply cannot deliver.
  • Everything cooks on one pan, which means less cleanup and more time enjoying dinner instead of scrubbing dishes.
  • The herbs and garlic create an aroma that fills your kitchen so completely you'll want to open windows just to let neighbors catch a whiff.
02 -
  • Wet chicken skin steams instead of crisps, so drying the thighs thoroughly before seasoning is non-negotiable for that golden exterior.
  • Don't skip the resting period; it seems pointless for just 5 minutes, but it genuinely keeps the juices from running all over your plate.
03 -
  • Arrange potatoes cut-side down on the pan so they develop a golden crust that caramelizes the starches and adds texture.
  • If your pan feels crowded, use two smaller pans instead of cramming everything into one; overcrowding steams the vegetables instead of roasting them.
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