Herb Roasted Chicken Thighs (Print-Friendly)

Juicy chicken thighs roasted alongside tender baby potatoes and sweet carrots with aromatic herbs.

# What You'll 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 It:

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 ½ teaspoon salt until evenly coated.
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, 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 Advice:

01 -
  • Chicken thighs stay impossibly juicy even when slightly overdone, so there's real forgiveness in this dish.
  • Everything roasts on one pan, which means less cleanup and more time enjoying your meal instead of scrubbing pots.
  • The combination of herbs creates a smell so inviting that people will wander into your kitchen before you even call them to dinner.
02 -
  • Chicken thighs are more forgiving than breasts, but they still need that internal temperature check—the meat can look done on the outside while still needing five more minutes inside.
  • If your potatoes seem like they're taking too long to tender, cut them smaller next time or toss them in the oil a few minutes before adding the chicken.
  • The pan juices that collect are liquid gold for dipping—don't waste a drop of them.
03 -
  • Pat your chicken thighs dry with paper towels right before seasoning—this single step is what stands between soggy skin and crispy, golden perfection.
  • Cut your vegetables roughly uniform in size so they roast at the same pace and finish exactly when the chicken reaches temperature.
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