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- 4 bone-in, skin-on chicken thighs - 2 tablespoons extra virgin olive oil - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 1 tablespoon fresh parsley, finely chopped - 3 cloves garlic, minced - Zest and juice of 1 lemon - 2 cups baby potatoes, halved - 1 red bell pepper, diced - 1 yellow onion, cut into wedges - 2 carrots, sliced into ½-inch rounds - 1 teaspoon kosher salt - ½ teaspoon freshly ground black pepper Gather these ingredients for a tasty and healthy meal. Each item plays a role in making your chicken and veggies flavorful. Fresh herbs add bright notes. Lemon juice gives a nice zing. The chicken thighs provide rich taste and texture. Baby potatoes and colorful veggies round out your dish. When you roast them, they become tender and sweet. All these elements come together to create a satisfying dinner. {{ingredient_image_2}} - Preheat oven to 425°F (220°C). - Create herb marinade by mixing olive oil, rosemary, thyme, parsley, garlic, lemon zest, lemon juice, salt, and pepper in a bowl. - Pat chicken thighs dry with paper towels. This helps the skin get crispy. - Place chicken in a bowl or bag. Pour half of the herb marinade over the chicken. Make sure each piece is coated well. - In another bowl, combine halved baby potatoes, diced red bell pepper, onion wedges, and sliced carrots. - Drizzle the reserved herb marinade over the veggies. Toss them gently to coat. - Arrange chicken thighs skin-side up on a baking sheet. Scatter the coated veggies around the chicken. - Roast in the oven for 35-40 minutes. The chicken should be golden brown and reach 165°F (75°C). - For extra crispiness, switch to broil for 2-3 minutes. Watch closely to avoid burning. - Remove the baking sheet and let chicken rest for about 5 minutes before serving. Garnish with fresh parsley for a nice touch. To get crispy chicken skin, start by patting the chicken dry. This helps the skin crisp up nicely in the oven. If the skin is wet, it will steam instead. You want that golden, crunchy texture! Next, use a high oven temperature. Preheat your oven to 425°F (220°C). This heat helps the chicken cook quickly and get that crispy skin. Marinating the chicken is key for great flavor. Aim for at least 30 minutes, but you can marinate it for a few hours. The longer it sits, the more the chicken absorbs the tasty herbs and lemon. Balancing herbs and acidity is also important. Fresh herbs like rosemary, thyme, and parsley add a nice touch. Lemon juice gives a bright flavor. This mix makes each bite pop! When serving, you can keep it simple. Serve the chicken and veggies right from the baking sheet. This adds a rustic charm to your meal. For a fancier look, plate the chicken and veggies separately. Drizzle any leftover juices over the top. This adds flavor and keeps the dish moist. Finally, add a lemon wedge on the side. It gives a nice burst of flavor and looks great! Pro Tips Pat the Chicken Dry: Ensure you pat the chicken thighs dry with paper towels before marinating. This step helps achieve a crispier skin when roasting. Mix in Fresh Herbs: For a more intense flavor, consider adding a variety of fresh herbs like oregano or basil to the marinade alongside the rosemary, thyme, and parsley. Use a Meat Thermometer: Always use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) for safe consumption and optimal juiciness. Rest Before Serving: Allow the chicken to rest for at least 5 minutes after roasting. This resting period helps the juices redistribute, making the meat more tender and flavorful. {{image_4}} You can switch up the veggies in this dish. Seasonal veggies add fresh flavor. Try zucchini, asparagus, or mushrooms. Using root vegetables like sweet potatoes, parsnips, or turnips brings out natural sweetness. Want to spice things up? Adding spices like paprika or cumin can change the taste. These spices offer warmth and depth. You can also use citrus. Orange or lime juice gives a bright, zesty kick. If you want to change the protein, chicken breasts or drumsticks work well. They cook nicely and stay juicy. You could also try other meats. Pork or turkey can be great alternatives for this dish. - Store leftovers in an airtight container. - Let the chicken cool before sealing. - Keep it in the fridge for up to 3 days. - Reheat leftovers in the oven for best results. - Use a temperature of 350°F (175°C) for reheating. - Heat until the chicken reaches 165°F (75°C) again. - To freeze, cool the chicken and veggies completely. - Place them in freezer-safe bags or containers. - Remove as much air as possible to prevent freezer burn. - They can last for up to 3 months in the freezer. - Thaw overnight in the fridge before using. - Reheat as you would with fresh chicken and veggies. - In the fridge, expect the chicken to last about 3 days. - Check for any off odors or discoloration as signs of spoilage. - If the chicken feels slimy, it’s best to discard it. - Always trust your senses; if it seems off, throw it away. You can serve many tasty sides with herb roasted chicken and veggies. Here are some ideas: - Creamy mashed potatoes - Crisp green salad - Fluffy rice or quinoa - Roasted or steamed broccoli - Warm crusty bread For sauces, consider these options: - Tangy lemon sauce - Rich gravy - Fresh herb sauce - Garlic yogurt sauce To ensure chicken is safe to eat, check its internal temperature. The chicken must reach 165°F (75°C). Use a meat thermometer to get this reading. Insert the thermometer into the thickest part of the thigh, avoiding the bone. You can also check for doneness by cutting into the chicken. The juices should run clear. If the meat is pink, it needs more time to cook. Yes, you can prepare herb roasted chicken and veggies ahead of time. Marinate the chicken for up to 24 hours in the fridge. This helps the flavors soak in. For meal prep, you can chop the veggies one day before. Store them in an airtight container in the fridge. This makes cooking easier on busy nights. This blog post covers everything you need for a delicious Herb Roasted Chicken. We explored key ingredients, simple steps, and tips for the best results. Remember to keep your chicken dry for crispy skin and feel free to switch up veggies or proteins for variety. With easy storage tips, you can savor leftovers later. Cooking is fun, and this dish is a great choice for any meal. Enjoy making this tasty, healthy dinner!

Herb Roasted Chicken & Veggies

A flavorful dish featuring roasted chicken thighs and a medley of vegetables, seasoned with fresh herbs.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 thighs bone-in, skin-on chicken
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 1 lemon zest and juice
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 cups baby potatoes, halved
  • 1 red bell pepper diced
  • 1 yellow onion cut into wedges
  • 2 carrots sliced into ½-inch rounds
  • to taste fresh parsley leaves for garnish

Instructions
 

  • Begin by preheating your oven to 425°F (220°C) to ensure it’s hot enough for roasting.
  • In a small mixing bowl, combine the olive oil, chopped rosemary, thyme, parsley, minced garlic, lemon zest, lemon juice, salt, and black pepper. Whisk these together to create a fragrant herb marinade.
  • Using paper towels, pat the chicken thighs dry to enhance crispiness during roasting. Place the chicken in a large mixing bowl or a zip-top plastic bag. Pour half of the herb marinade over the chicken, ensuring each piece is thoroughly coated. Set aside the remaining marinade to use with the vegetables.
  • In another large mixing bowl, combine the halved baby potatoes, diced bell pepper, onion wedges, and sliced carrots. Drizzle the reserved herb marinade over these vegetables and gently toss to coat them evenly.
  • Arrange the marinated chicken thighs, skin-side up, on a large baking sheet. Scatter the coated vegetables around the chicken to allow for even cooking.
  • Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (75°C). The vegetables should also become tender and slightly caramelized.
  • For an extra crispy finish, switch to the broiler for an additional 2-3 minutes, keeping a close eye on the chicken to prevent burning.
  • Once finished, remove the baking sheet from the oven and let the chicken rest for about 5 minutes. This allows the juices to redistribute for a more flavorful dish. Before serving, garnish with freshly chopped parsley for a pop of color.

Notes

Serve directly from the baking sheet for a rustic charm, or plate individually with drizzled juices.
Keyword chicken, herbs, roasted, vegetables