Herb Roasted Chicken Thighs (Printable)

Succulent herb-infused chicken thighs paired with tender potatoes and sweet carrots in a simple roast.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs, about 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 more 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 on 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 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, 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 Tips:

01 -
  • Everything cooks on one pan, which means less cleanup and more time enjoying your meal instead of scrubbing dishes.
  • Chicken thighs stay ridiculously juicy even if you're not a seasoned roaster, making this impossible to mess up.
  • Those crispy herb-crusted skin bits and caramelized vegetables are the kind of flavors that make people ask for seconds.
02 -
  • Chicken thighs need to rest skin-side up the entire roasting time—flipping them means the skin steams instead of crisps, which defeats the whole purpose.
  • Those little brown crusty bits stuck to the bottom of the pan are pure gold, so pour any pan liquid over the finished dish to capture all that flavor.
03 -
  • Save the pan drippings by pouring them into a small bowl after the chicken rests, then drizzle them back over everything on the table—that liquid is basically liquid gold flavoring.
  • Toss in sweet potatoes or parsnips instead of regular carrots next time if you want a slightly different sweet note, and they'll cook beautifully in the same timeframe.
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