Herb Roasted Chicken Thighs (Printable)

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

# 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

# Method:

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, combine potatoes, carrots, and onion with olive oil, rosemary, thyme, parsley, garlic, and remaining ½ teaspoon salt. Toss until evenly coated.
04 - Spread vegetables in a single layer on a large rimmed baking sheet or roasting pan. 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, 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 fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Chicken thighs stay buttery and tender no matter what, so even if you're not a confident cook, this practically cooks itself.
  • Everything roasts on one sheet pan, which means minimal cleanup and maximum flavor as the vegetables catch all the savory drippings.
  • The whole meal comes together in an hour, making it perfect for weeknights when you're tired but want something that tastes like you actually tried.
02 -
  • Don't skip patting the chicken dry—wet skin will steam instead of crisp, and that's the whole point of roasting bone-in thighs.
  • Make sure your vegetables are cut to roughly similar sizes so everything finishes cooking at the same time; uneven pieces will either be raw or mushy.
03 -
  • Buy your chicken thighs at a butcher counter if possible—you'll get better quality and can ask them to trim excess skin if you prefer.
  • Chop your fresh herbs while the vegetables are prepping so you're not rushing at the last minute and can actually enjoy the cooking process.
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