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    The Heirloom Pantry » Recipe Index » Main Course

    Roast Chicken Thighs and Vegetables

    Posted on December 9, 2020 | Last updated on May 19, 2022 | By Kathleen Higashiyama | 2 Comments

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    Jump to Recipe Print Recipe

    Roast Chicken Thighs and Vegetables is an easy, hearty dinner recipe that results in crispy, juicy chicken and flavorful vegetables. Toss chicken, potatoes, onions, and carrots in olive oil and seasoning and bake in one dish in the oven.

    Roasted Chicken Thighs with Vegetables.

    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.

    Roast chicken thighs can be enjoyed on its own or with a green on the side and a toasted baguette on the side. Pair it with Maple Brussel Sprouts with Pancetta, Harvest Quinoa Salad with Arugula, Sautéed Green Beans with Furikake, or a simple side salad. The roast chicken thighs and vegetables also go well on top a simple bed of rice. The chicken drippings are perfect for dipping warm bread too.

    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.

    Jump to:
    • Ingredients to Make Roast Chicken Thighs and Vegetables
    • How to Make Oven Baked Chicken Thighs
    • Substitutions
    • Variations
    • Equipment to Make Oven Baked Chicken Thighs
    • How to Make Tender Chicken with Crispy Skin
    • How to Store and Reheat Leftover Oven Baked Chicken Thighs
    • More Cozy Recipes
    • Roast Chicken Thighs and Vegetables
    • Food safety
    Raw Chicken Thighs with potatoes, garlic, butter, carrots, rosemary, and onion.

    Ingredients to Make Roast Chicken Thighs and Vegetables

    • 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. But you can use whatever cuts of chicken you like. Please note that different parts of chicken have different cooking times! For example, boneless skinless chicken takes less time to cook because it lacks bones to conduct heat.
    • 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 so much flavor and 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 for this recipe.
    • 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 on the inside and outside.

    How to Make Oven Baked Chicken Thighs

    • Heat the oven - Preheat oven to 425°F.
    • Toss the vegetables in olive oil and seasoning - In a large mixing bowl, toss carrots, potatoes, and onions with ¼ cup olive oil, half of the kosher salt, pepper, garlic powder, and herbs. Pour vegetable mixture into a 9x13 baking dish.
    Raw Chicken Thighs with chopped and mixed vegetables.
    • Pat and arrange chicken - Pat the chicken thighs dry with a paper towel. Arrange the chicken thighs and garlic bulbs on top of the vegetables.
    • Tuck butter under chicken skin - Lift the skin of each chicken thigh and tuck 1 pat of butter under each skin.
    • Season chicken thighs - Coat the chicken thighs and garlic in remaining 3 tablespoons olive oil and rub the oil into the thighs. Season each thigh with the remaining kosher salt, black pepper, garlic powder, and herbs.
    Raw Chicken Thighs and garlic on chopped and mixed vegetables.
    • Bake and serve - Place baker on the middle rack in the oven and bake chicken thighs for 50-55 minutes, or until the skin is golden and the internal temperature reaches 165°F.
    Roasted Chicken Thighs with Vegetables.

    Substitutions

    • Chicken Breast - Cook the vegetables for 15 minutes, then arrange the chicken 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 - 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.

    Equipment to Make Oven Baked Chicken Thighs

    This oven baked chicken thighs recipe requires a few kitchen essentials. You will need a peeler, knife, cutting board, mixing bowl, and baking dish. You can also use a dutch oven, roasting pan, or a braiser.

    To explore more kitchen items to make your kitchen complete, head to our Kitchen Essentials Shop.

    Hint - 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.

    How to Make Tender Chicken with Crispy Skin

    The secret to tender chicken with crispy skin is to ensure the skin is dry and there is fat in the form of butter and olive oil. To get the crispy baked chicken, follow these steps:

    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.

    How to Store and Reheat Leftover Oven Baked Chicken Thighs

    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.

    More Cozy Recipes

    For more cozy recipes, check out:

    • Roasted Chicken Stuffed with Wild Rice
    • Dutch Oven Whole Chicken with Meyer Lemon
    • Bavette Steak (Broiled Garlic Flank Steak)
    • Healthy Turkey Chili
    Roasted Chicken Thighs with Vegetables.
    Print Recipe Pin Recipe
    5 from 5 votes

    Roast Chicken Thighs and Vegetables

    Roast Chicken Thighs and Vegetables is an easy, hearty dinner recipe that results in crispy, juicy chicken and flavorful vegetables. Toss chicken, potatoes, onions, and carrots in olive oil and seasoning and bake in one dish in the oven.
    Prep Time10 mins
    Cook Time55 mins
    Total Time1 hr 5 mins
    Course: Main Course
    Cuisine: American
    Servings: 6
    Calories: 420kcal
    Author: Kathleen Higashiyama

    Ingredients 

    • 2 lbs Chicken thighs with skin-on and bone-in 6 thighs
    • 1 ½ lb Yukon gold potatoes diced into 1-2' cubes
    • 4 Medium carrots peeled and cut into 1-2" pieces
    • 1 Medium yellow onion chopped
    • 3 Garlic bulbs ¼" tips cut off
    • ¼ cup Olive oil extra virgin
    • 3 tablespoon Olive oil extra virgin
    • 4 Sprigs of fresh rosemary chopped, divided in half
    • 2 teaspoon Herb de Provence divided in half
    • 3 teaspoon Garlic powder divided in half
    • 1 tablespoon Kosher salt divided in half
    • 1 teaspoon Ground black pepper freshly cracked, divided in half
    • 2 tablespoons butter cut into 6 pats

    Instructions

    • Heat the oven - Preheat oven to 425°F.
    • Toss the vegetables in olive oil and seasoning - In a large mixing bowl, toss carrots, potatoes, and onions with ¼ cup olive oil, half of the kosher salt, pepper, garlic powder, and herbs. Pour vegetable mixture into a 9x13 baking dish.
    • Pat and arrange chicken - Pat the chicken thighs dry with a paper towel. Arrange the chicken thighs and garlic bulbs on top of the vegetables.
    • Tuck butter under chicken skin - Lift the skin of each chicken thigh and tuck 1 pat of butter under each skin.
    • Season chicken thighs - Coat the chicken thighs and garlic in remaining 3 tablespoons of olive oil and rub the oil into the thighs. Season each thigh with the remaining kosher salt, black pepper, garlic powder, and herbs.
    • Bake chicken - Place the baker on the middle rack in the oven and cook for 50-55 minutes, or until the skin is golden and the internal temperature of the chicken is 165°F.
    • Serve and enjoy - Remove from the oven and serve hot.

    Notes

    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 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,

    Nutrition

    Calories: 420kcal | Carbohydrates: 29g | Protein: 24g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1454mg | Potassium: 944mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6977IU | Vitamin C: 27mg | Calcium: 67mg | Iron: 3mg
    Keyword: chicken dinner, easy chicken dinner, easy dinner, oven baked chicken thighs, roast chicken thighs, roast chicken thighs and vegetables, roasted chicken thighs, weeknight chicken dinner, weeknight dinner
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Comments

    1. sara lynn

      January 26, 2021 at 11:47 am

      5 stars
      Roast chicken and veggies is one of my all-time favorite meals! Love the addition of Herb de Provence, so delicious!

      Reply
    2. sara

      December 11, 2020 at 9:38 am

      5 stars
      One of my all-time favorite meals! Especially with all of that roasted garlic. 🙂 So cozy for winter!

      Reply

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