Herb Roasted Chicken Thighs (Printable)

Juicy herb-infused chicken thighs paired with tender potatoes and sweet carrots, roasted to perfection.

# What You 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 - 1.5 teaspoons kosher salt
11 - 0.5 teaspoon freshly ground black pepper
12 - 0.5 teaspoon smoked paprika

→ Optional

13 - Lemon wedges, for serving

# How-To Steps:

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, toss potatoes, carrots, and onion with olive oil, rosemary, thyme, parsley, garlic, and remaining 0.5 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.

# Expert Suggestions:

01 -
  • Everything cooks together on one pan, which means less cleanup and more time enjoying the actual meal.
  • Chicken thighs stay impossibly juicy even if you're not a precision timer, making this forgiving for real kitchens.
  • The herbs transform simple vegetables into something that tastes like you spent hours on it.
02 -
  • Patting the chicken completely dry is non-negotiable if crispy skin is what you're after, so take the extra thirty seconds.
  • Don't crowd the vegetables or they'll steam instead of roast, so resist the urge to pile everything too densely on the pan.
03 -
  • Use fresh herbs if you can, they're worth seeking out and the flavor difference makes people notice your cooking in the best way.
  • If your oven runs hot, start checking the chicken at 35 minutes so you're not chasing the perfect doneness instead of enjoying your dinner.
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