Herb Roasted Chicken Thighs (Printable Version)

Juicy roasted chicken thighs with fragrant herbs, tender baby potatoes, and sweet carrots for a flavorful dish.

# Ingredient List:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs, approximately 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 extra virgin olive oil
06 - 1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried rosemary
07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
08 - 1 tablespoon fresh parsley, chopped, plus additional 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 - Set oven to 425°F and allow to fully preheat.
02 - Pat chicken thighs completely dry using paper towels. Season both sides evenly with 1 teaspoon salt, black pepper, and smoked paprika.
03 - In a large mixing bowl, combine potatoes, carrots, and onion wedges. Drizzle with olive oil and toss with rosemary, thyme, parsley, minced garlic, and remaining 0.5 teaspoon salt until uniformly coated.
04 - Spread seasoned vegetables in a single layer on a rimmed baking sheet or roasting pan. Position chicken thighs skin-side up nestled among the vegetables.
05 - Place in preheated oven for 40 to 45 minutes. Chicken is done when skin is golden brown, juices run clear when pierced, vegetables are fork-tender, and internal temperature reaches 165°F.
06 - If crispier chicken skin is desired, place under broiler for 2 to 3 minutes. Monitor carefully to prevent burning.
07 - Remove from oven and allow to rest undisturbed for 5 minutes. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • One pan, minimal cleanup: Everything roasts together on a single baking sheet, making weeknight cooking and cleanup a breeze.
  • Crispy skin, juicy meat: Bone-in, skin-on chicken thighs stay incredibly moist inside while developing a beautifully golden, crackling skin.
  • Packed with fresh herbs: Rosemary, thyme, parsley, and garlic coat every bite with aromatic, garden-fresh flavor.
  • Naturally gluten-free: A wholesome, satisfying meal that fits a gluten-free lifestyle without any substitutions needed.
  • Easy and approachable: Rated easy in difficulty, this recipe is perfect for home cooks of all skill levels.
02 -
  • Dry skin = crispy skin: Pat the chicken completely dry before seasoning — any surface moisture will steam the skin instead of crisping it.
  • Do not crowd the pan: Use the largest rimmed baking sheet you have and keep vegetables in a single layer to encourage browning rather than steaming.
  • Use a meat thermometer: The most reliable way to know your chicken is done is to check that the internal temperature has reached 74°C (165°F) at the thickest point.
  • Rest before serving: A 5-minute rest allows the juices to redistribute throughout the meat, keeping every bite moist and flavorful.
  • Broil for the finish: That final 2–3 minutes under the broiler transforms good crispy skin into great crispy skin — do not skip it if texture matters to you.
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