Description
Herb-Roasted Chicken Thighs with Potatoes & Veggies is a wholesome, one-pan dinner featuring juicy bone-in chicken thighs, tender roasted potatoes, and seasonal vegetables all tossed in olive oil and herbs. It’s easy, flavorful, and perfect for any night of the week.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 cups carrots, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- In a large bowl, toss potatoes, carrots, bell pepper, and onion with 2 tablespoons olive oil, half of the herbs, garlic powder, salt, and pepper.
- Spread vegetables evenly on the baking sheet.
- Pat chicken thighs dry and rub with remaining 1 tablespoon olive oil, herbs, paprika, salt, and pepper.
- Place chicken thighs skin-side up on top of the vegetables.
- Roast for 40–45 minutes or until chicken is golden and reaches 165°F (74°C) internally, and veggies are tender.
- Broil for 2–3 minutes for extra crisp skin, if desired. Garnish with fresh parsley before serving.
Notes
- Use bone-in chicken for extra flavor and juiciness, but boneless works too.
- You can swap in sweet potatoes, zucchini, or green beans depending on the season.
- Leftovers make a great meal prep option for the next day.
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 6g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 140mg
Keywords: roasted chicken thighs, sheet pan dinner, herb chicken, one-pan meal, chicken and vegetables