Herb Roasted Chicken Thighs (Printable)

Juicy chicken thighs paired with tender baby potatoes and carrots, roasted to golden perfection.

# What You'll Need:

→ 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 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 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 - Preheat oven to 425°F.
02 - Pat chicken thighs dry with paper towels. Season both sides evenly with 1 teaspoon salt, black pepper, and smoked paprika.
03 - In a large bowl, combine potatoes, carrots, and onion with olive oil, rosemary, thyme, parsley, garlic, and remaining 0.5 teaspoon salt. Toss until vegetables are evenly coated.
04 - Arrange seasoned vegetables in a single layer on a large rimmed baking sheet. Position chicken thighs skin-side up, nestled among the vegetables.
05 - Roast for 40 to 45 minutes until chicken skin is golden brown, juices run clear when pierced, and vegetables are tender. Internal temperature should reach 165°F at the thickest part of the thigh.
06 - If desired, broil for 2 to 3 additional minutes to achieve crispier skin.
07 - Let rest for 5 minutes before serving. Garnish with additional fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • Chicken thighs are forgiving and stay moist even if your timing isn't perfect, which means less stress and better results.
  • Everything cooks on one pan, so cleanup is almost laughably easy compared to the flavor payoff.
  • The herbs infuse everything, including the vegetables, so you get this cohesive, restaurant-worthy taste without actually trying that hard.
02 -
  • Dry chicken skin before seasoning is non-negotiable because moisture is the enemy of crispiness, and this was a hard-learned lesson I'm passing on to you.
  • Don't crowd the vegetables or they'll steam instead of roast, which means you miss out on that caramelized, delicious edge that makes this dish shine.
03 -
  • Pat your chicken completely dry and let it sit uncovered in the fridge for a few hours before roasting if you have time—the skin gets even crispier somehow.
  • Don't skip the 5-minute rest after roasting because those few minutes let the juices redistribute, keeping everything moist and tender.
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