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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Slice the lemon into thin rounds and tuck the slices around the chicken and vegetables.

Step 7

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).

Step 8

Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.

Step 9

Serve the roasted chicken and vegetables hot, garnished with additional fresh rosemary or thyme if desired.

Nutrition Facts

Serving size	(1695.3g)

Amount per serving	% Daily Value*
Calories	2412.3

Total Fat 146.5g	0%
Saturated Fat 36.1g	0%
Polyunsaturated Fat 4.2g
Cholesterol 486mg	0%
Sodium 5397.2mg	0%
Total Carbohydrate 156.4g	0%
Dietary Fiber 20.9g	0%
Total Sugars 21.6g
Protein 126.7g	0%

Vitamin D 0IU	0%
Calcium 345.3mg	0%
Iron 13.8mg	0%
Potassium 4990.9mg	0%

*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.

Source of Calories

Fat: 53.8%

Protein: 20.7%

Carbs: 25.5%