Herb Roasted Chicken Vegetables
Experience the ultimate one-pan dinner with this Herb Roasted Chicken and Vegetables recipe, a perfect blend of simplicity and bold, earthy flavors. Tender, seasoned chicken thighs roast to perfection atop a colorful medley of baby potatoes, sweet carrots, and caramelized red onions, all infused with the fragrant goodness of fresh rosemary, thyme, and zesty lemon. This easy recipe is a breeze to prepare with just 15 minutes of prep time, and the result is a hearty, satisfying meal that’s packed with wholesome ingredients and vibrant textures. Whether you’re cooking for a cozy family dinner or an effortless yet elegant meal for guests, this oven-roasted chicken dish delivers a delightful combination of crispy, golden skin and melt-in-your-mouth vegetables. Serve it straight from the baking tray for a rustic presentation, and garnish with extra herbs to elevate this already irresistible dish. Perfect for busy weeknights or leisurely weekend dining, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 600 grams baby potatoes
- 3 medium carrots
- 1 large red onion
- 3 tablespoons olive oil
- 4 large garlic cloves
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 medium lemon
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, paprika, oregano, salt, and black pepper. Mix well to form a seasoned herb oil.
Cut the baby potatoes into halves (or quarters if they are larger). Peel and slice the carrots into 1-inch pieces. Peel the red onion and cut it into wedges.
Place the potatoes, carrots, and onion onto the prepared baking sheet. Drizzle about half of the herb oil over the vegetables and toss to coat them evenly.
Pat the chicken thighs dry with paper towels. Rub the remaining herb oil all over the chicken and place each piece skin-side up on top of the vegetables on the baking sheet.
Slice the lemon into thin rounds and tuck the slices around the chicken and vegetables.
Roast in the preheated oven for 45-50 minutes, or until the chicken skin is crispy and golden brown and the internal temperature of the chicken reaches 165°F (74°C).
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
Serve the roasted chicken and vegetables hot, garnished with additional fresh rosemary or thyme if desired.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.7 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1120 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
