Herb-Roasted Chicken Thighs with Potatoes & Veggies

This Herb-Roasted Chicken Thighs with Potatoes & Veggies is the perfect one-pan meal for busy weeknights or family gatherings. Featuring crispy, juicy chicken thighs paired with roasted potatoes and a variety of vibrant vegetables, this dish is packed with flavor and requires minimal cleanup. It’s a simple, healthy, and satisfying meal that will quickly become a favorite in your kitchen.

Why You’ll Love This Recipe

This recipe is a game-changer for anyone looking for an easy, delicious, and nutritious meal. The chicken thighs become perfectly crispy on the outside while staying juicy on the inside, and the roasted vegetables caramelize beautifully, adding depth and flavor to every bite. Best of all, everything is cooked on one pan, making cleanup a breeze! With just 10 minutes of prep time, you can have a hearty, flavorful dinner on the table with minimal effort. It’s the ideal dish for a busy weeknight or when you want a comforting, family-friendly dinner that’s both healthy and satisfying.

Ingredients

• 6–8 chicken thighs (bone-in or boneless, skin-on preferred)

• 1 lb baby potatoes, halved

• 3 carrots, peeled and chopped

• 1 small head broccoli, cut into florets

• 1 red bell pepper, diced

• 3 tablespoons olive oil

• 4 garlic cloves, minced

• 2 teaspoons Italian herbs or mixed dried herbs

• 1 teaspoon paprika

• Salt and freshly ground black pepper, to taste

• Optional: fresh lemon wedges, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C).

2. Prepare all vegetables: halve the baby potatoes, chop the carrots, cut the broccoli into florets, and dice the red bell pepper.

3. In a large bowl, combine the chicken thighs and all the chopped vegetables.

4. Drizzle with olive oil and add minced garlic, Italian herbs, paprika, salt, and pepper. Toss everything until well coated.

5. Spread the chicken and vegetable mixture evenly onto a large roasting pan or baking sheet. Place chicken thighs skin-side up, ensuring there is space between the pieces.

6. Roast uncovered for about 45 minutes, or until the chicken is fully cooked (internal temp 165°F) and the vegetables are tender and lightly caramelized.

7. Optional: For extra crispy skin, broil for the last 2–3 minutes.

8. Serve directly from the pan, optionally squeezing fresh lemon juice over the dish for added brightness. Enjoy!

Servings and Timing

• Servings: 4 servings

• Prep Time: 10 minutes

• Cooking Time: 45 minutes

• Total Time: 65 minutes

Storage/Reheating

• Storage: Store leftover Herb-Roasted Chicken Thighs with Potatoes & Veggies in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. You can also microwave individual portions for about 2-3 minutes, but the skin may lose its crispiness.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs can be used, but they will cook a bit faster than bone-in thighs. Be sure to check for doneness earlier, and make sure the internal temperature reaches 165°F.

Can I substitute other vegetables?

Absolutely! Feel free to swap in your favorite vegetables. Sweet potatoes, green beans, or Brussels sprouts would all work well. Just be mindful of the cooking times and adjust if necessary.

Can I use chicken breasts instead of thighs?

While chicken breasts will work, they may not stay as juicy as chicken thighs. If you do use breasts, be sure to watch them closely while roasting to prevent them from drying out.

How do I make the chicken skin extra crispy?

To get crispier skin, you can broil the chicken for the last 2-3 minutes of cooking. Keep an eye on it to prevent burning, and it will give you that golden, crispy finish.

Can I make this dish ahead of time?

Yes, you can prep everything the night before and store it in the fridge. When ready to cook, simply place it in the oven and roast as directed.

Can I use frozen chicken thighs?

Frozen chicken thighs can be used, but they will need to be fully thawed before cooking. You can thaw them in the refrigerator overnight or use the defrost function on your microwave.

Can I add more seasoning to this dish?

Definitely! You can enhance the flavor by adding additional herbs, such as rosemary, thyme, or oregano. You could also add a bit of lemon zest for extra brightness or a dash of cayenne pepper for some heat.

Can I make this dish in a smaller pan?

Yes, you can. If you’re using a smaller pan, you may need to adjust the spacing of the chicken and vegetables. You may also need to adjust the cooking time slightly, so be sure to check for doneness.

Can I serve this with a side salad?

A fresh green salad with a light vinaigrette would pair perfectly with this dish! The refreshing crunch of the salad contrasts nicely with the roasted, savory flavors of the chicken and vegetables.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.

Conclusion

Herb-Roasted Chicken Thighs with Potatoes & Veggies is the perfect one-pan meal for a delicious, no-fuss dinner. The crispy chicken, tender potatoes, and flavorful roasted vegetables come together in a way that’s both satisfying and healthy. With minimal prep and cleanup, this dish is great for busy weeknights or when you want to impress your family or guests without spending hours in the kitchen. Try it out today and enjoy a flavorful, easy dinner everyone will love!