Herb Roasted Chicken Thighs

There is something deeply satisfying about pulling a single pan from the oven and finding everything you need for a complete, nourishing meal waiting for you — golden, crispy-skinned chicken thighs nestled among tender baby potatoes, sweet caramelized carrots, and fragrant red onion wedges. This Herb Roasted Chicken Thighs with Baby Potatoes and Carrots is the kind of recipe that feels effortless yet impressive, the sort of dish that fills your kitchen with the warm, herby aromas of rosemary, thyme, and garlic and brings everyone to the table without a second invitation. Whether it is a busy weeknight or a relaxed Sunday dinner, this one-pan wonder delivers comfort and flavor in equal measure.

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The secret to this dish lies in simplicity. By seasoning the chicken directly with smoked paprika, salt, and black pepper, then letting the vegetables drink in the olive oil, fresh herbs, and minced garlic, every component of the pan contributes to a deeply savory, unified flavor. The baby potatoes caramelize at the edges, the carrots turn tender and sweet, and the red onion wedges soften into something almost jammy. Meanwhile, the chicken thighs roast at high heat, rendering the fat from the skin and basting the vegetables in rich, herby drippings. A final minute or two under the broiler guarantees that shattering crispiness that makes every bite memorable.

Ingredients

• Chicken: 8 bone-in, skin-on chicken thighs (about 1.2 kg)
• Vegetables:
  • 500 g baby potatoes, halved
  • 300 g carrots, peeled and cut into 2-inch pieces
  • 1 medium red onion, cut into wedges
• Herbs & Seasonings:
  • 3 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1 tbsp fresh parsley, chopped (plus more for garnish)
  • 3 garlic cloves, minced
  • 1½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ tsp smoked paprika
• Optional: Lemon wedges, for serving

Instructions

Step 1 — Preheat the oven

Preheat oven to 220°C (425°F).

Step 2 — Season the chicken

Pat chicken thighs dry with paper towels. Season on both sides with 1 tsp salt, pepper, and smoked paprika.

Step 3 — Toss the vegetables

In a large bowl, toss potatoes, carrots, and onion with olive oil, rosemary, thyme, parsley, garlic, and remaining ½ tsp salt.

Step 4 — Arrange on the pan

Arrange vegetables in a single layer on a large rimmed baking sheet or roasting pan. Nestle chicken thighs, skin-side up, among the vegetables.

Step 5 — Roast

Roast for 40–45 minutes, or until chicken skin is golden, juices run clear, and vegetables are tender. (Internal temperature of chicken should reach 74°C/165°F.)

Step 6 — Broil for extra crispiness

Broil for an additional 2–3 minutes if crispier skin is desired.

Step 7 — Rest and serve

Let rest for 5 minutes. Garnish with extra parsley and serve with lemon wedges if desired.

Zusatztipps für die Zubereitung

Trockne die Hähnchenschenkel vor dem Würzen unbedingt gründlich mit Küchenpapier ab — eine trockene Oberfläche ist der wichtigste Schritt für wirklich knusprige Haut. Achte darauf, dass das Gemüse in einer einzigen Schicht auf dem Blech liegt, damit es röstet und karamellisiert, anstatt zu dämpfen. Wenn du ein Küchen-Thermometer zur Hand hast, nutze es: Eine Kerntemperatur von 74°C (165°F) garantiert, dass das Fleisch saftig und gleichzeitig sicher durchgegart ist. Lass die fertige Pfanne nach dem Herausnehmen aus dem Ofen mindestens fünf Minuten ruhen, damit sich die Fleischsäfte gleichmäßig verteilen können.

Varianten und Anpassungen

Dieses Rezept lässt sich leicht nach persönlichem Geschmack und Saison anpassen. Ersetze die Karotten durch Süßkartoffeln oder Pastinaken für eine herbstliche Note. Wer eine leichtere Version bevorzugt, kann auch ausgelöste, hautlose Hähnchenschenkel verwenden — in diesem Fall die Garzeit um etwa 10 Minuten reduzieren. Für ein mediterran inspiriertes Aroma lassen sich frische Oregano-Zweige oder ein Spritzer Zitronensaft über das Gemüse geben, bevor das Blech in den Ofen kommt. Ein gutes Glas Sauvignon Blanc rundet das Gericht wunderbar ab.

Serviervorschläge

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Serviere die Hähnchenschenkel direkt aus der Pfanne — das ist Rustikal-Kochen at its finest. Ein paar frische Petersilienblätter und Zitronenspalten neben dem Fleisch geben dem Gericht eine helle, frische Note. Da Kartoffeln und Karotten bereits in der Pfanne enthalten sind, ist keine weitere Beilage nötig. Wer möchte, kann einen einfachen grünen Salat dazureichen oder crusty bread bereitstellen, um die köstlichen Röstaromen und Bratensäfte vom Blech aufzutunken.

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Herb Roasted Chicken Thighs with Baby Potatoes and Carrots is the kind of recipe that earns a permanent place in your weekly rotation — not because it is complicated or clever, but because it is reliably, comfortingly delicious every single time. With just 15 minutes of preparation, a single pan, and a handful of honest ingredients, you have a complete, gluten-free dinner that feels like something you might order at a cozy neighborhood bistro. Make it once and it will quickly become one of those dishes your family asks for by name.

Recipe FAQs

→ What herbs work best for roasting chicken thighs?

Fresh rosemary, thyme, and parsley add aromatic and earthy flavors that complement roasted chicken perfectly.

→ Can I use other vegetables instead of baby potatoes and carrots?

Yes, sweet potatoes or parsnips can be substituted for carrots, and different root vegetables can also be roasted alongside the chicken.

→ How do I ensure crispy chicken skin?

Roasting skin-side up at 220°C (425°F) and optionally broiling for a few minutes at the end helps achieve crispy, golden skin.

→ Is it necessary to use bone-in chicken thighs?

Bone-in, skin-on thighs retain moisture and flavor longer, but boneless, skinless thighs can be used with slightly reduced cooking time.

→ What is the best way to season the vegetables for roasting?

Tossing baby potatoes, carrots, and onion wedges with olive oil, garlic, salt, pepper, and chopped fresh herbs ensures even flavor distribution before roasting.