Description
A comforting recipe for Herb Roasted Chicken Thighs paired with seasonal vegetables, delivering a symphony of flavors that is perfect for any gathering or weeknight meal.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs (about 2.5 lbs)
- 1 lb baby potatoes, halved
- 12 oz carrots, peeled and cut into 1.5-inch pieces
- 1 medium red onion, cut into wedges
- 4 garlic cloves, smashed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Zest from 1 lemon
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the vegetables by tossing potatoes, carrots, onion, and garlic with half of the olive oil, salt, pepper, and dried herbs.
- Spread the vegetables evenly on a prepared baking tray.
- Pat the chicken thighs dry and rub them with the remaining olive oil, salt, pepper, smoked paprika, lemon zest, and herbs.
- Nestle the thighs skin-side up among the vegetables on the tray.
- Roast for about 40 to 45 minutes, until the chicken is golden and has reached an internal temperature of 165°F (75°C).
- Rest for 5 minutes before serving.
- Garnish with fresh parsley and serve warm.
Notes
For extra flavor, marinate the chicken with the seasoning up to 24 hours prior to cooking.
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 410
- Sugar: 2g
- Sodium: 750mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg