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Roasted Chicken Thighs with Carrots, Potatoes, and Herbs Recipe

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4 from 8 reviews

A flavorful and hearty roasted chicken and vegetables recipe featuring baby potatoes, carrots, and red onions, seasoned with a blend of herbs and spices, then roasted to golden perfection for a satisfying family meal.

Ingredients

Vegetables

  • 24 oz. baby potatoes, halved
  • 2 large carrots, cut into 1-inch pieces
  • 1 red onion, peeled and cut into wedges
  • 4 cloves garlic, peeled and left whole

Seasoning & Oil

  • 1/4 cup olive oil
  • 2 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper

Protein

  • 4 bone-in, skin-on chicken thighs (about 2 lbs.)

Instructions

  1. Preheat and Prepare Vegetables: Preheat the oven to 425ºF. Wash and halve the baby potatoes. Wash and slice the carrots into 1-inch pieces. Peel and cut the red onion into wedges. Peel the garlic cloves and leave them whole.
  2. Mix Seasoning: In a bowl, combine olive oil, dried basil, dried rosemary, dried thyme, garlic powder, paprika, salt, and freshly cracked black pepper. Stir until well combined to form the seasoning mixture.
  3. Season Vegetables: Place the prepared vegetables in a large bowl and drizzle half of the seasoning mixture over them. Toss the vegetables until they are fully coated with the oil and herb blend, then transfer them to a 9x13-inch or larger casserole dish.
  4. Prepare Chicken: Place the chicken thighs into the same bowl used for seasoning. Pour the remaining seasoning mixture over the chicken and toss until the thighs are fully coated. Nestle the chicken down into the vegetables in the casserole dish, ensuring the chicken pieces are not covered by the vegetables.
  5. Initial Roast: Roast the chicken and vegetables in the preheated 425ºF oven for 40 minutes.
  6. Stir and Continue Roasting: Remove the casserole dish carefully, stir the vegetables, and spoon some of the cooking liquid from the bottom of the dish over the chicken. Return the dish to the oven and roast for an additional 20 minutes or until the chicken skin is golden brown, crispy, and the vegetables are browned and caramelized.
  7. Serve: Remove from oven and serve hot for a delicious and wholesome meal.

Notes

  • Use baby potatoes for faster cooking, or cut larger potatoes into 1-inch pieces.
  • Make sure chicken thighs have skin on for crispy texture and increased flavor.
  • Stirring vegetables halfway ensures even roasting and caramelization.
  • Adjust seasoning to taste, especially salt and pepper.
  • Can be served with a side of fresh green salad or crusty bread.

Find it online: https://dishcooks.com/roasted-chicken-thighs-with-carrots-potatoes-and-herbs-recipe/