Herb Roasted Chicken Thighs (Printable)

Juicy chicken thighs with aromatic herbs, baby potatoes, and sweet carrots in one pan.

# What you need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 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
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

# 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 0.5 teaspoon salt until evenly coated.
04 - Arrange vegetables in a single layer on a large rimmed baking sheet or roasting pan. Nestle 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 extra parsley and serve with lemon wedges if desired.

# Helpful Hints:

01 -
  • Everything cooks together on one pan, which means less cleanup and more time actually enjoying your food.
  • Chicken thighs stay juicy and forgiving, unlike breasts that can dry out if you blink at the wrong moment.
  • The skin gets impossibly crispy while the meat stays tender, and that contrast is genuinely addictive.
02 -
  • Don't skip the drying step on the chicken skin, or you'll end up with steamed skin instead of crispy skin, which changes everything about this dish.
  • Check the internal temperature with a meat thermometer if you're uncertain, because that's the only way to guarantee juicy meat every single time.
03 -
  • Arrange your vegetables so the thighs sit on top, because this way they stay in contact with the heat and the skin gets maximum crisping.
  • If your oven runs cool, add 5 extra minutes of cooking time and use a meat thermometer to be absolutely certain everything is done.
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