Herb Roasted Chicken Thighs (Print)

Tender chicken thighs paired with baby potatoes and carrots, roasted with fragrant herbs for a hearty meal.

# Ingredients:

→ 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

→ Optional

13 - Lemon wedges, for serving

# Directions:

01 - Set oven to 425°F and allow to reach temperature.
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 0.5 teaspoon salt. Toss until evenly coated.
04 - Spread vegetables in a single layer on a large rimmed baking sheet or roasting pan. Position chicken thighs skin-side up among the vegetables.
05 - Place in preheated oven for 40 to 45 minutes until chicken skin is golden, juices run clear, vegetables are tender, and internal temperature reaches 165°F.
06 - For additional skin crispness, broil for 2 to 3 minutes.
07 - Remove from oven and let rest 5 minutes. Garnish with additional parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • Chicken thighs stay juicy and forgiving, making it nearly impossible to dry them out even if you lose track of time.
  • Everything cooks together on one pan, which means less cleanup and more time enjoying dinner with people you care about.
  • The crispy skin and tender vegetables deliver comfort food vibes without feeling heavy or complicated.
02 -
  • Don't skip drying the chicken thighs—moisture is the enemy of crispy skin, and you want that golden, crackling exterior that makes people ask for the recipe.
  • Bone-in thighs take longer to cook than boneless ones, but they're worth the extra time because the meat stays incredibly juicy and develops more flavor.
03 -
  • If your vegetables are significantly larger than what's called for, cut them bigger and give them a 10-minute head start in the oven before adding the chicken, so they're all done at the same time.
  • Arrange the vegetables so they're touching the hot pan rather than piling them on top of each other—this creates those caramelized edges that make this dish memorable.
Back