If you’re craving a simple yet satisfying meal, this Herb-Roasted Chicken Thighs with Potatoes & Veggies thighs recipe is a perfect choice. Featuring crispy chicken, tender potatoes, and fresh veggies, it’s the ideal one-pan wonder for busy weeknights or cozy family dinners. I love how everything comes together with minimal prep and cleanup, making it a go-to for those nights when I want a delicious meal without the fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 bone-in, skin-on chicken thighs
4 medium potatoes, cubed
1 red bell pepper, sliced
1 zucchini, sliced
2 tablespoons olive oil
1 onion, sliced
2 teaspoons dried rosemary
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped for garnish
Directions
Preheat the oven to 400°F (200°C).
In a large bowl, toss the cubed potatoes, bell pepper, zucchini, and onion with 1 tablespoon of olive oil, 1 teaspoon of rosemary, garlic powder, paprika, salt, and pepper. Spread the vegetables evenly on a large baking sheet.
Pat the chicken thighs dry with paper towels and rub them with the remaining 1 tablespoon of olive oil. Season with the remaining 1 teaspoon of rosemary, salt, and pepper.
Place the chicken thighs on the baking sheet, skin side up, nestled among the vegetables.
Roast in the oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
Garnish with fresh parsley before serving.
Servings and Timing
Servings: 4
Prep time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
Storage/Reheating
To store any leftovers, I place the roasted chicken and veggies in an airtight container in the fridge. This dish will keep well for up to 3 days. When reheating, I recommend warming it in the oven at 350°F (175°C) for about 10 minutes to keep the chicken skin crispy. Alternatively, you can reheat it in the microwave, but the skin won’t stay as crispy.
FAQs
How do I make sure the chicken thighs are cooked through?
I recommend using a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). This ensures that the chicken is fully cooked while remaining juicy and tender.
Can I use boneless chicken thighs instead of bone-in?
Yes, you can use boneless chicken thighs, but you’ll need to adjust the cooking time. Boneless thighs typically cook faster, so check for doneness after about 30-35 minutes.
Can I add other vegetables to this recipe?
Absolutely! I like to add carrots, Brussels sprouts, or even sweet potatoes for extra flavor and nutrition. Just make sure to cut them into similar-sized pieces so they cook evenly.
Can I prepare this dish in advance?
You can prep the vegetables and season the chicken a day ahead. Simply store them in the fridge until you’re ready to roast. When you’re ready to cook, just pop everything in the oven and follow the directions.
What can I serve with this dish?
This one-pan meal is pretty complete on its own, but if I want to add a side, I recommend serving it with a light salad or some crusty bread to soak up any delicious juices.
Conclusion
This herb-roasted chicken thighs recipe is a winner for anyone looking for an easy, flavorful dinner. With crispy chicken, tender veggies, and a simple preparation, it’s one of my favorite go-to meals. It’s versatile, healthy, and perfect for busy weeknights or any time I need a comforting dish. I hope you enjoy it as much as I do!
Recipe:
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Herb-Roasted Chicken Thighs with Potatoes & Veggies
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A simple yet satisfying one-pan dish with crispy chicken thighs, tender potatoes, and roasted vegetables, perfect for busy weeknights or family dinners.
Ingredients
4 bone-in, skin-on chicken thighs
4 medium potatoes, cubed
1 red bell pepper, sliced
1 zucchini, sliced
1 onion, sliced
2 tablespoons olive oil
2 teaspoons dried rosemary
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed potatoes, bell pepper, zucchini, and onion with 1 tablespoon of olive oil, 1 teaspoon of rosemary, garlic powder, paprika, salt, and pepper. Spread the vegetables evenly on a large baking sheet.
- Pat the chicken thighs dry with paper towels and rub them with the remaining 1 tablespoon of olive oil. Season with the remaining 1 teaspoon of rosemary, salt, and pepper.
- Place the chicken thighs on the baking sheet, skin side up, nestled among the vegetables.
- Roast in the oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
- Garnish with fresh parsley before serving.
Notes
To store leftovers, place the roasted chicken and veggies in an airtight container in the fridge. It will keep for up to 3 days.
Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the chicken skin crispy.
If using boneless chicken thighs, reduce cooking time to 30-35 minutes.
Feel free to add other vegetables such as carrots, Brussels sprouts, or sweet potatoes.
This dish can be prepped the day before and stored in the fridge until ready to cook.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
