Roasted Chicken Thighs Herbs (Printable)

A savory dish featuring roasted chicken thighs with garlic, rosemary, thyme, and flavorful root vegetables.

# Ingredient List:

→ Poultry

01 - 4 bone-in, skin-on chicken thighs (1.2 lbs)

→ Vegetables

02 - 2 large carrots, peeled and cut into chunks
03 - 2 parsnips, peeled and cut into chunks
04 - 1 large red onion, cut into wedges
05 - 8 oz baby potatoes, halved

→ Aromatics & Herbs

06 - 4 garlic cloves, minced
07 - 2 tbsp fresh rosemary, finely chopped
08 - 1 tbsp fresh thyme leaves
09 - Zest of 1 lemon

→ Seasonings

10 - 1 ½ tsp kosher salt
11 - ¾ tsp freshly ground black pepper
12 - ½ tsp smoked paprika

→ Liquids & Fats

13 - 2 tbsp olive oil
14 - ¼ cup low-sodium chicken broth

# Directions:

01 - Set oven temperature to 425°F.
02 - Combine carrots, parsnips, red onion, and baby potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, season with ½ teaspoon salt and ¼ teaspoon pepper, then toss to coat evenly.
03 - Spread vegetables in a single layer in a large roasting pan or ovenproof dish.
04 - Pat chicken thighs dry. In a small bowl, mix minced garlic, rosemary, thyme, lemon zest, smoked paprika, remaining salt, pepper, and 1 tablespoon olive oil to form a paste.
05 - Rub herb paste thoroughly under the skin and over the surface of each chicken thigh.
06 - Place chicken thighs skin-side up among the vegetables in the roasting pan.
07 - Pour chicken broth around vegetables, avoiding contact with chicken skin.
08 - Roast in oven for 40 to 45 minutes, until skin is golden and crispy and internal temperature registers 165°F.
09 - Broil briefly at the end for extra crispy skin, if desired.
10 - Allow to rest for 5 minutes before serving alongside pan juices and vegetables.

# Expert Tips:

01 -
  • The combination of crispy skin and tender meat feels like a hug from the inside.
  • The medley of root vegetables soaking up all the savory juices makes every bite a surprise.
02 -
  • Patting your chicken dry before applying the herb paste is the absolute key to achieving that coveted crispy skin.
  • Adding broth around the vegetables (not over the chicken) keeps everything moist and makes the veggies soak up incredible flavor.
03 -
  • Use fresh herbs and zest because dried just won’t give that bright flavor punch this dish deserves.
  • Don’t rush that rest time—it helps the juices redistribute making every bite moist and tender.

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