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18) Herb-Roasted Chicken Thighs with Root Vegetables

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 2.5–3 lb)
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 1 lb baby potatoes halved
  • 1 large parsnip or 2 small cut into chunks (optional)
  • 3 tbsp olive oil divided
  • 1 tbsp fresh rosemary chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 4 garlic cloves smashed
  • Zest and juice of 1 lemon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional

Method
 

  1. Preheat oven to 425°F (220°C). Toss potatoes, carrots, parsnip, half the olive oil, half the garlic, salt, and pepper on a rimmed baking sheet.
  2. Pat chicken dry and rub with remaining oil, herbs, lemon zest, and remaining garlic. Season again lightly.
  3. Nestle thighs skin-side up among the vegetables. Drizzle lemon juice over everything and scatter red pepper flakes if using.
  4. Roast 35–45 minutes until vegetables are tender and chicken reaches 165°F, broiling 2–3 minutes at the end if you want extra-crisp skin.
  5. Let rest 5 minutes before serving. Spoon pan juices over chicken.