Herb Roasted Chicken Thighs (Printable view)

Juicy chicken thighs paired with tender potatoes and sweet carrots for a comforting meal.

# 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 (plus more for garnish)
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

# How To Make:

01 - Preheat oven to 425°F (220°C).
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 ½ teaspoon salt.
04 - Spread vegetables in a single layer on a large rimmed baking sheet. Nestle chicken thighs skin-side up among the vegetables.
05 - Roast for 40-45 minutes until chicken skin is golden, juices run clear, and vegetables are tender. Internal temperature of chicken should reach 165°F (74°C).
06 - Broil for an additional 2-3 minutes if crispier skin is desired.
07 - Let rest for 5 minutes. Garnish with extra parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks together in one pan, which means cleanup is blissfully easy and your kitchen doesn't get trashed.
  • Chicken thighs stay juicy and forgiving compared to breasts, so even if you're not timing things precisely, you'll end up with tender, flavorful meat.
  • The vegetables roast alongside the chicken and pick up all those incredible herb-infused flavors without needing separate attention.
02 -
  • Don't skip patting the chicken dry—I learned this the hard way when I rushed and ended up with steamed skin instead of crispy skin.
  • Arrange vegetables so they're mostly in a single layer rather than piled up, otherwise the bottom ones steam instead of roast and caramelize.
  • If you have a meat thermometer, use it—chicken thighs are forgiving, but knowing you've hit 74°C (165°F) takes the guesswork out entirely.
03 -
  • If your sheet pan has raised edges, it'll catch any oil drippings and keep your oven cleaner while the vegetables stay in contact with heat.
  • Let the chicken rest for those 5 minutes after roasting—it seems like nothing, but it keeps the meat juicier when you cut into it.
  • A squeeze of fresh lemon over everything at the end brightens all those deep, roasted flavors in a way nothing else can replicate.
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