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Herb-Roasted Chicken Thighs With Veggie Medley – A Weeknight Favorite

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

Ingredients
  

  • Chicken: 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • Vegetables: 3 cups baby potatoes, halved (or small waxy potatoes cut into chunks)
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1 red bell pepper, sliced into thick strips
  • 1 small red onion, cut into wedges
  • 1 cup broccoli florets (optional, added later so they don’t overcook)
  • Herbs & Aromatics: 3 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 teaspoon dried oregano
  • Zest of 1 lemon
  • Seasoning: 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
  • Fat: 3 tablespoons olive oil, plus more for the pan
  • Finishing Touches: Juice of 1/2 lemon; chopped fresh parsley for garnish (optional)

Method
 

  1. Preheat the oven. Set it to 425°F (220°C). Line a large rimmed baking sheet with parchment or lightly oil it. A hot oven ensures crisp skin and caramelized veggies.
  2. Pat the chicken dry. Use paper towels to remove surface moisture from the thighs. Dry skin is key for crisping. Place the thighs in a large bowl.
  3. Mix the herb oil. In a small bowl, combine olive oil, garlic, thyme, rosemary, oregano, lemon zest, salt, and pepper. Stir into a fragrant paste.
  4. Season the chicken. Spoon about half of the herb mixture over the thighs and rub it under the skin and all over the surface. This boosts flavor and helps the skin brown.
  5. Prep the veggies. In another bowl, toss potatoes, carrots, bell pepper, and red onion with the remaining herb mixture. Add a drizzle more oil if needed so everything is lightly coated.
  6. Arrange on the pan. Spread the vegetables in a single layer on the baking sheet. Nestle the chicken thighs on top, skin side up, spacing them out so air can circulate.
  7. Roast. Place the pan on the middle rack and bake for 25 minutes. If using broccoli, toss it with a touch of oil and salt and add it to the pan now.
  8. Finish roasting. Continue baking for another 15–20 minutes, until the chicken skin is deeply golden and the internal temperature reaches 165°F (74°C) in the thickest part (not touching bone). The veggies should be tender and caramelized at the edges.
  9. Broil for extra crisp. If you want the skin extra crackly, broil for 1–2 minutes at the end. Watch closely to avoid burning.
  10. Rest and finish. Let the chicken rest on the pan for 5 minutes. Squeeze lemon juice over everything and sprinkle with fresh parsley. Serve straight from the pan.