Herb Roasted Chicken Thighs (Printable)

Juicy chicken thighs with tender veggies roasted in fresh herbs and spices for hearty comfort.

# What You Need:

→ 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, 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 - Preheat oven to 425°F
02 - Pat chicken thighs dry with paper towels. Season both sides with 1 teaspoon salt, black pepper, and smoked paprika
03 - In a large bowl, combine potatoes, carrots, and onion. Toss with olive oil, rosemary, thyme, parsley, garlic, and remaining 0.5 teaspoon salt until evenly coated
04 - Distribute seasoned vegetables in a single layer on a large rimmed baking sheet. Arrange 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. Internal temperature of chicken should reach 165°F
06 - If desired, broil for an additional 2 to 3 minutes for crispier chicken skin
07 - Allow to rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges if desired

# Expert Suggestions:

01 -
  • Chicken thighs stay impossibly juicy while their skin crisps up into something you'll actually fight over.
  • Everything cooks on one pan, which means minimal cleanup and maximum time to actually enjoy your meal.
  • The aroma filling your kitchen as it roasts is genuinely better than any candle.
02 -
  • Patting the chicken completely dry is non-negotiable if you want crispy skin, any moisture will steam instead of brown.
  • Don't crowd the pan or rearrange things obsessively, letting everything sit in one spot allows the vegetables to actually caramelize.
03 -
  • Buy your chicken thighs from the butcher counter if possible, they're often fresher and you can ask them to trim excess skin if you prefer.
  • If your oven runs hot, start checking at 35 minutes rather than 40, every oven has its own personality and you want to catch that moment of golden perfection.
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