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Herb-Roasted Chicken Thighs With Carrots - Simple, Comforting, and Flavorful

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • 1.5 pounds carrots, peeled and cut into 2-inch chunks
  • 1 red onion, cut into thick wedges (optional but adds sweetness)
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons kosher salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried, crushed)
  • 1 teaspoon smoked paprika (optional, for warmth and color)
  • 1 lemon, zested and cut into wedges
  • Fresh parsley, chopped, for serving (optional)

Method
 

  1. Preheat the oven: Set your oven to 425°F (220°C). Place a large sheet pan or roasting pan on the middle rack to heat while the oven warms. A hot pan helps the chicken crisp.
  2. Pat the chicken dry: Use paper towels to dry the chicken thighs thoroughly. Dry skin = crisp skin. Trim any excess fat if needed.
  3. Season the chicken: In a small bowl, mix the salt, pepper, thyme, rosemary, smoked paprika, lemon zest, and half the minced garlic. Drizzle 1 tablespoon of olive oil over the chicken and rub the spice mixture all over, getting it under the skin where possible.
  4. Prep the vegetables: Toss the carrots and onion with the remaining olive oil, remaining garlic, a pinch of salt, and a little pepper. Keep the pieces chunky so they don’t overcook.
  5. Arrange on the hot pan: Carefully remove the preheated pan. Spread the carrots and onion out in an even layer. Nestle the chicken thighs on top, skin-side up, leaving space between pieces for airflow.
  6. Roast without peeking: Place the pan in the oven and roast for 30 minutes. Don’t open the door; consistent heat gives better browning.
  7. Check and finish: After 30 minutes, rotate the pan for even cooking. Roast another 10–15 minutes, until the chicken is deeply golden and the internal temperature reaches 175–185°F in the thickest part. The carrots should be tender with caramelized edges.
  8. Optional crisping step: For extra-crispy skin, broil on high for 1–2 minutes, watching closely. Don’t walk away.
  9. Rest and brighten: Transfer the pan to a cooling rack. Squeeze a couple of lemon wedges over the chicken and vegetables. Rest 5–7 minutes so the juices settle.
  10. Serve: Sprinkle with chopped parsley and an extra pinch of salt if needed. Serve with remaining lemon wedges.