There’s nothing quite like the comforting aroma of roasted chicken filling the house, it’s the kind of smell that makes everyone wander into the kitchen asking, “Is dinner ready yet?”
This Herb-Roasted Chicken Thighs with Potatoes & Veggies recipe is one of my favorite all-in-one meals. It’s simple, hearty, and packed with flavor.
The crispy, golden chicken thighs pair perfectly with tender roasted potatoes, carrots, and other veggies, all seasoned with a blend of herbs that makes every bite irresistible.
What I love most is that it’s a complete dinner made on a single baking sheet. Less cleanup, more time to relax, can I get a “yes, please”?
Plus, it’s versatile enough to use whatever veggies you have on hand. Whether you’re cooking for family or just yourself, this recipe is easy to pull off and always a crowd-pleaser.
What’s Inside This Recipe?
Ingredients for Roasted Chicken Thighs
To get started, let’s gather everything you need for this flavorful dish. I’ve included some tips along the way to help you get the best results.
- 6 bone-in, skin-on chicken thighs (about 2 pounds total)
- 1 ½ pounds baby potatoes, halved (any variety works)
- 2 large carrots, peeled and sliced into thick rounds
- 1 medium red onion, quartered
- 1 cup broccoli florets (or your favorite veggie)
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- 1 lemon, sliced into rounds (optional, for garnish)
You’ll also need a large baking sheet and some parchment paper or aluminum foil for easy cleanup. Once you’ve got everything ready, we’re all set to roast!
How to Make Roasted Chicken Thighs with Potatoes & Veggies
This Roasted Chicken Thighs comes together in just a few simple steps. I promise it’s as easy as it is delicious, so let’s dive in!
Step 1: Preheat and prep the baking sheet
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easier cleanup later.
Step 2: Season the chicken thighs
Pat the chicken thighs dry with paper towels. This helps them roast up nice and crispy. In a small bowl, mix the garlic powder, onion powder, smoked paprika, thyme, rosemary, oregano, salt, and pepper.
Drizzle 1 tablespoon of olive oil over the chicken thighs, then rub the spice mixture evenly over each piece. Set the seasoned chicken aside.
Step 3: Prep the veggies
In a large mixing bowl, combine the halved potatoes, carrot slices, onion wedges, and broccoli florets. Drizzle the remaining 2 tablespoons of olive oil over the veggies, then sprinkle with a pinch of salt and pepper. Toss everything until the veggies are well coated.
Step 4: Arrange on the baking sheet
Spread the seasoned veggies in an even layer on the prepared baking sheet. Make small spaces for the chicken thighs, then place them skin-side up on top of the veggies.
If you’re using lemon slices for garnish, tuck them around the chicken and veggies for an extra burst of flavor.
Step 5: Roast to perfection
Bake in the preheated oven for 40–45 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the skin is golden and crispy.
The veggies should be tender and lightly caramelized. If you want even crispier skin, you can broil the chicken for the last 2–3 minutes of cooking.
Step 6: Rest and serve
Let the chicken rest for 5 minutes before serving. This helps the juices redistribute, keeping the meat moist and flavorful. Serve everything straight from the baking sheet for a rustic, family-style dinner.
Recipe Variations & Customization Ideas
One of the best things about this recipe is how adaptable it is. Here are some fun ways to make it your own:
- Vegetarian Option: Swap the chicken thighs for thick slices of tofu or portobello mushrooms. Season them the same way for a hearty, plant-based twist.
- Low-Carb/Keto-Friendly: Replace the potatoes with cauliflower florets or zucchini chunks to reduce the carbs while keeping all the flavor.
- Kid-Friendly: Use boneless, skinless chicken thighs if your kids prefer easier-to-eat pieces, and opt for veggies like sweet potatoes and green beans that tend to be more kid-approved.
- Make Ahead: You can season the chicken and chop the veggies up to a day in advance. Store them in separate airtight containers in the fridge, then assemble and roast when you’re ready to cook.
Leftovers? No problem! Dice up the chicken and veggies to toss into a salad or wrap them in a tortilla for a quick lunch the next day.
Frequently Asked Questions About Roasted Chicken Thighs with Potatoes & Veggies
Can I use boneless chicken thighs for this recipe?
Yes, you can! Boneless thighs will cook faster, so check them after about 25–30 minutes to avoid overcooking.
What other vegetables can I use?
Feel free to mix it up with veggies like Brussels sprouts, parsnips, bell peppers, or even cabbage wedges. Just make sure to cut everything into similar sizes for even cooking.
How do I know when the chicken is done?
The easiest way is to check the internal temperature with a meat thermometer. It should read 165°F (74°C) when inserted into the thickest part of the thigh.
Can I make this recipe dairy-free or gluten-free?
Absolutely! This recipe is naturally dairy-free and gluten-free as written, so no substitutions are needed.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave for a quick meal.
Try Herb-Roasted Chicken Thighs with Potatoes & Veggies Tonight!
I hope this Herb-Roasted Chicken Thighs with Potatoes & Veggies recipe finds a cozy spot in your meal rotation. It’s simple, satisfying, and perfect for busy weeknights or relaxed Sunday dinners.
There’s something magical about crispy chicken and roasted veggies coming together in one pan, isn’t there?
If you give this recipe a try, I’d love to hear how it turned out! Leave a comment below or rate the recipe to share your thoughts.
Don’t forget to snap a picture and tag me on social media, I can’t wait to see your creations!
Looking for more easy dinner ideas? Check out my Crispy Parmesan Chicken with Garlic Sauce recipe for another winner.
Happy cooking!
– Wanda
Roasted Chicken Thighs with Potatoes & Veggies
Equipment
- Large baking sheet
- Parchment paper or aluminum foil
Ingredients
- 6 bone-in skin-on chicken thighs (about 2 pounds total)
- 1 ½ pounds baby potatoes halved (any variety works)
- 2 large carrots peeled and sliced into thick rounds
- 1 medium red onion quartered
- 1 cup broccoli florets or your favorite veggie
- 3 tablespoons olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 1 lemon sliced into rounds (optional, for garnish)
Instructions
Step 1: Preheat and prep the baking sheet
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easier cleanup later.
Step 2: Season the chicken thighs
- Pat the chicken thighs dry with paper towels. This helps them roast up nice and crispy. In a small bowl, mix the garlic powder, onion powder, smoked paprika, thyme, rosemary, oregano, salt, and pepper.
- Drizzle 1 tablespoon of olive oil over the chicken thighs, then rub the spice mixture evenly over each piece. Set the seasoned chicken aside.
Step 3: Prep the veggies
- In a large mixing bowl, combine the halved potatoes, carrot slices, onion wedges, and broccoli florets. Drizzle the remaining 2 tablespoons of olive oil over the veggies, then sprinkle with a pinch of salt and pepper. Toss everything until the veggies are well coated.
Step 4: Arrange on the baking sheet
- Spread the seasoned veggies in an even layer on the prepared baking sheet. Make small spaces for the chicken thighs, then place them skin-side up on top of the veggies.
- If you’re using lemon slices for garnish, tuck them around the chicken and veggies for an extra burst of flavor.
Step 5: Roast to perfection
- Bake in the preheated oven for 40–45 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the skin is golden and crispy.
- The veggies should be tender and lightly caramelized. If you want even crispier skin, you can broil the chicken for the last 2–3 minutes of cooking.
Step 6: Rest and serve
- Let the chicken rest for 5 minutes before serving. This helps the juices redistribute, keeping the meat moist and flavorful. Serve everything straight from the baking sheet for a rustic, family-style dinner.
