Name: Herb-Roasted Chicken Thighs with Potatoes & Veggies – Crispy, Juicy & One-Pan Wonder
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 6–8 chicken thighs (bone-in or boneless, skin-on preferred); 1 lb baby potatoes, halved; 3 carrots, peeled and chopped; 1 small head broccoli, cut into florets; 1 red bell pepper, diced; 3 tablespoons olive oil; 4 garlic cloves, minced; 2 teaspoons Italian herbs or mixed dried herbs; 1 teaspoon paprika; Salt and freshly ground black pepper, to taste; Optional: fresh lemon wedges, for serving

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There’s something truly comforting about a cozy, homemade meal that fills the kitchen with the aroma of garlic and herbs. This herb-roasted chicken thighs recipe is one I love for its simplicity, flavor, and rustic appeal. With juicy chicken, caramelized potatoes, and roasted vegetables all baked in one pan, it’s the perfect dinner for busy weeknights or relaxed Sunday suppers. Herb-Roasted Chicken Thighs with Potatoes & Veggies – Crispy, Juicy & One-Pan Wonder

Why You’ll Love This Recipe

I like recipes that deliver comfort without the hassle, and this one checks all the boxes. Here’s why it’s a staple in my kitchen:

The chicken turns out juicy on the inside and perfectly crispy on the outside.
The vegetables roast beautifully, bringing out their natural sweetness.
The blend of herbs, garlic, and olive oil infuses everything with Mediterranean flavor.
It’s a true one-pan wonder—easy cleanup and full of wholesome ingredients.
I can customize it easily with whatever vegetables or herbs I have on hand.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

6–8 chicken thighs (bone-in or boneless, skin-on preferred)
1 lb baby potatoes, halved
3 carrots, peeled and chopped
1 small head broccoli, cut into florets
1 red bell pepper, diced
3 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons Italian herbs or mixed dried herbs
1 teaspoon paprika
Salt and freshly ground black pepper, to taste
Optional: fresh lemon wedges, for serving

Directions

I start by preheating my oven to 400°F (200°C).
I prepare the vegetables by halving the baby potatoes, chopping the carrots, cutting the broccoli into florets, and dicing the bell pepper.
In a large bowl, I combine the chicken thighs and all the vegetables.
I drizzle everything with olive oil, add minced garlic, Italian herbs, paprika, salt, and pepper, then toss to coat evenly.
I spread the mixture onto a large roasting pan or baking sheet, placing the chicken skin-side up.
I roast everything uncovered for about 45 minutes, until the chicken is golden and fully cooked (165°F internal temperature) and the vegetables are tender.
Right before serving, I like to squeeze a bit of fresh lemon juice over the dish for brightness.
I serve it straight from the pan while it’s hot and fragrant.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes

Variations

I often switch things up depending on what’s in season or what I have in my fridge:

I use chicken drumsticks or breasts instead of thighs, adjusting the cook time slightly.
I swap in sweet potatoes, Brussels sprouts, zucchini, or cherry tomatoes for variety.
I marinate the chicken in olive oil, lemon juice, and herbs for an hour before roasting for deeper flavor.
For a low-carb version, I replace the potatoes with cauliflower florets.
I add a pinch of red pepper flakes for a subtle heat.

Storage/Reheating

I always make extra because the leftovers taste just as good.

I store any leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, I freeze portions in freezer-safe containers for up to 2 months and thaw them overnight before reheating.
To reheat, I warm the dish in the oven at 350°F (175°C) until hot or use the microwave for a faster option.

FAQs

How do I know when the chicken is fully cooked?

I use a meat thermometer—once the internal temperature reaches 165°F (74°C), it’s perfectly done.

Can I use boneless, skinless chicken thighs?

Yes, but I reduce the cooking time by about 10 minutes since they cook faster and don’t need as much time to crisp up.

What’s the best pan for roasting?

I prefer a large sheet pan or a heavy roasting dish so everything spreads out evenly and roasts instead of steaming.

Can I prepare this ahead of time?

Absolutely. I toss everything in the oil and seasonings earlier in the day, then refrigerate until I’m ready to roast it.

How can I make this dish vegetarian?

I skip the chicken and add more hearty vegetables like mushrooms, zucchini, or cauliflower, and roast them the same way for a delicious veggie roast.

Conclusion

This herb-roasted chicken thighs with potatoes and veggies recipe is my go-to when I want something hearty, colorful, and easy. With just one pan, I get a full meal that’s comforting, wholesome, and bursting with flavor. It’s ideal for family dinners, meal prep, or anytime I crave something simple yet satisfying. Once I tried it, it quickly became one of my favorite weeknight staples.