Roasted Chicken Thighs and Vegetables is an easy, hearty dinner recipe that results in crispy, juicy chicken and flavorful vegetables. Just toss the chicken, potatoes, onions, and carrots in olive oil and seasoning then bake them in the oven!
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.
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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.
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. 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.
Substitutions
- Chicken Breast - Chicken breast is a great lean 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 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 ¼ cup olive oil and rub the oil into the thighs. Season each thigh with the remaining kosher salt, black pepper, garlic powder, and herbs.
- 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.
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 a yummy side. We especially love it with Maple Brussel Sprouts with Pancetta, Harvest Quinoa Salad with Arugula, or Sautéed Green Beans with Furikake. 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.
Recipe FAQs
Yes, cooking chicken and veggies together is easy and great way to streamline your dinner. In this recipe, we show you how to make chicken, carrots, and potatoes in one dish.
The best temperature to cook chicken thighs is 425°F. This temperature will cook the chicken thighs thoroughly but not dry them out. It will also ensure that the veggies are cooked and tender.
No, we cook the chicken uncovered to ensure the skin gets crispy and golden brown. If you notice the chicken starting to get golden brown before the internal temperature reaches 165°F, you can cover it with the top of the baking dish or aluminum foil.
Yes, so long as the internal temperature of the chicken reaches 165°F, it is safe to eat. According to the USDA, even fully cooked chicken can vary in color from pink to tan.
Equipment
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.
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:
- Dry the chicken skin - First, pat the skin with a paper towel until the skin is dry.
- Tuck the butter under the skin - Once the chicken is arranged, tuck a pat of butter underneath the chicken skin.
- 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.
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Roasted Chicken Thighs and Vegetables
Equipment
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
- ½ cup Extra virgin olive oil divided
- 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 tablespoon 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.1 ½ lb Yukon gold potatoes, 4 Medium carrots, 1 Medium yellow onion, ½ cup Extra virgin olive oil, 2 teaspoon Herb de Provence, 3 teaspoon Garlic powder, 1 tablespoon Kosher salt, 1 teaspoon Ground black pepper, 4 Sprigs of fresh rosemary
- 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.2 lbs Chicken thighs with skin-on and bone-in, 3 Garlic bulbs
- Tuck butter under chicken skin - Lift the skin of each chicken thigh and tuck 1 pat of butter under each skin.2 tablespoon butter
- Season chicken thighs - Coat the chicken thighs and garlic in remaining ¼ cup 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
- 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.
- 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.
- 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.
sara lynn
Roast chicken and veggies is one of my all-time favorite meals! Love the addition of Herb de Provence, so delicious!
sara
One of my all-time favorite meals! Especially with all of that roasted garlic. 🙂 So cozy for winter!