Roasted Chicken Thighs and Vegetables

Roasted Chicken Thighs and Vegetables is an easy, hearty one-pan dinner recipe that results in crispy, juicy chicken and flavorful vegetables. Just toss the chicken, potatoes, onions, and carrots in mustard, honey, and olive oil, season, then roast in the oven until golden!

This oven baked chicken is a flavorful weeknight meal that requires 10 minutes of prep and serves 4-6 people. It's healthy, packed with flavor, and will warm you right up on a cold night.

Jump to:

• Key Ingredients
• Substitutions
• Variations
• Instructions
• What to Serve with Roasted Chicken Thighs
• Roasted Chicken FAQs
• How to Make Tender Chicken with Crispy Skin
• Storage
• Top Tip
• Related Recipes
• Did You Like This Recipe?
• 📖 Recipe

This simple chicken recipe is a one dish dinner that is served from oven to table. If you serve it at the table, remember to use a trivet so you don't burn your table! It's a great beginner cooking recipe and is elevated enough for a cozy holiday dinner.

Key Ingredients

• Chicken thighs - Chicken thighs are one of the most tender parts of the chicken. Bone-in skin-on chicken thighs result in the most flavor and provide a crispy crunch.
• Potatoes, carrots, and onion - Potatoes and carrots act as a bed for the chicken and cook in the drippings. They add an earthy vegetal element to the dish. Waxy potatoes are the best type of potatoes to use for roasting. They are low in starch and high in moisture, and do not fall apart when cooked. Be sure to cut the carrots and potatoes in small 1-2" pieces so they cook all the way through.
• Garlic - Roasted garlic adds a delicious aroma to the roast chicken thighs. Once they are done cooking, the cloves soften and become spreadable like butter.
• Fresh and dried herbs - Herbs enhance the chicken and vegetable flavors. If you don't have fresh herbs on hand, dry herbs work just fine.
• Butter - Butter is our secret to crispy chicken skin! Tuck the butter under the skin of each chicken thigh. This locks in the moisture and makes the skin golden and crispy.

Substitutions

• Chicken Breast - Chicken breast is a great alternative. Just cook the vegetables for 15 minutes, then arrange the chicken breast on top. Since the chicken breast has less fat and dark meat, it cooks faster.
• Chicken legs - Cook entire chicken legs for an additional 10 minutes, since they take slightly longer to cook through than chicken thighs.
• Chicken Drumettes - Chicken drumettes offer a little less meat than thighs but are still succulent and juicy.
• Brussel sprouts - Add Brussel sprouts to the roasted vegetables or replace any of the vegetables with Brussel sprouts.

Variations

• Paprika or Red Pepper Flakes- Season the chicken with either of these to add a spicy kick.
• Onion powder - Packs extra onion flavor into the dish.
• Garlic powder - Makes the dish extra garlicky.
• Maple syrup - Drizzle the vegetables in maple syrup to add a unique sweet flavor to the vegetables.
• Thyme - Seasoning with thyme adds an earthy and slightly lemony flavor

Instructions

• Heat the oven - Preheat the oven to 425°F.
• Season vegetables - Add carrots, potatoes, onions, and rosemary to a 9x13 baking dish, and season with kosher salt and freshly cracked black pepper. (Photo 1)
• Make olive oil mixture - In a small mixing bowl, whisk 3 tablespoons olive oil, honey, and whole grain mustard. Pour over vegetable mixture and mix until the vegetables are coated. (Photo 2 and 3)
• Prepare chicken - Pat the chicken thighs dry with a paper towel. Arrange the chicken thighs on top of the vegetables. Lift the skin of each chicken thigh and tuck 1 pat of butter under each skin. (Photo 4)

• Season chicken - Coat the chicken thighs in remaining 1 tablespoons of olive oil and rub into the thighs. Season each thigh with kosher salt and black pepper. (Photo 5)
• Bake chicken - Bake covered for 30 minutes, remove the cover, then bake for an additional 30-40 minutes, or until the skin is golden and the internal temperature of the chicken is 165°F. (Photo 6 and 7)
• Serve and enjoy - Remove from the oven and allow to rest for 10 minutes, then serve. Spoon juices over each serving. (Photo 8)

Pro Tip - If you want toasted bread to enjoy with your chicken thighs, place the sliced bread in the oven 10 minutes before the chicken is complete so the bread will finish toasting at the same time as the chicken.

What to Serve with Roasted Chicken Thighs

Roasted chicken thighs can be enjoyed on their own or with yummy sides for an extra hearty meal. We especially love it with Brussel Sprouts with Pancetta, a Quinoa Salad with Arugula, or Easy Sautéed Green Beans. These roast chicken thighs and vegetables also go well on top a simple bed of rice or with a baguette to soak up the chicken drippings.

Roasted Chicken FAQs

How to Make Tender Chicken with Crispy Skin

1. Dry the chicken skin - First, pat the skin with a paper towel until the skin is dry.
2. Tuck the butter under the skin - Once the chicken is arranged, tuck a pat of butter underneath the chicken skin.
3. Coat with olive oil - Coat the top of the skin with olive oil and rub the oil into the skin.

These three steps will ensure the chicken skin is crispy and golden, and that the meat is tender and moist.

Storage

Store leftovers in an air-tight container for up to 5 days. To reheat, heat the oven to 350°F place in a baking dish or on a baking sheet and bake for 10 minutes or until hot. When reheating the leftovers, be sure to drizzle the drippings on top of the chicken and vegetables.

Top Tip

• Make sure chicken is completely defrosted before you prepare it. If the chicken is too cold, the meat will get tough when you cook it.

Related Recipes

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