Roasted Chicken Thighs with Potatoes & Carrots — juicy, flavorful, and so easy to make.
🧂 Ingredients:
For the Chicken & Veggies:
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4–6 chicken thighs, bone-in, skin-on (or boneless if you prefer)
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1 lb (450 g) baby potatoes, halved
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2–3 carrots, peeled and cut into chunks
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3 cloves garlic, minced
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2 tbsp olive oil (or melted butter)
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1 tsp dried thyme
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1 tsp dried rosemary
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1 tsp paprika
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½ tsp black pepper
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½ tsp salt (or to taste)
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1 tbsp lemon juice (optional but adds brightness)
👩🍳 Instructions:
1️⃣ Preheat the oven:
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Preheat your oven to 400°F (200°C).
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Line a baking tray or dish with parchment paper or lightly grease it with oil.
2️⃣ Season the chicken:
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In a large bowl, mix olive oil, garlic, thyme, rosemary, paprika, salt, pepper, and lemon juice.
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Add the chicken thighs and toss well so they’re evenly coated with the seasoning.
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Let them sit for 10–15 minutes (optional but enhances flavor).
3️⃣ Prepare the veggies:
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In another bowl, toss potatoes and carrots with a bit of olive oil, salt, pepper, and herbs.
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Spread the veggies evenly on the baking tray.
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Place the seasoned chicken thighs on top of the vegetables.
4️⃣ Roast:
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Roast in the preheated oven for 40–50 minutes, or until:
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Chicken skin is golden brown and crisp.
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Internal temperature reaches 165°F (74°C).
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Potatoes and carrots are tender.
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5️⃣ Optional finishing:
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For extra crispiness, broil for 2–3 minutes at the end.
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Drizzle with a little lemon juice or melted butter before serving.
🍽️ Serving Suggestions:
Serve hot with:
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A side of steamed broccoli or green beans, or
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A simple garlic yogurt dip or ranch dressing.
🔥 Tips:
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Add onions or bell peppers for more flavor.
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You can substitute olive oil with garlic butter for a richer taste.
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Want extra color? Sprinkle some fresh parsley before serving.