Garlic Herb Roasted Chicken and Veggies

$- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 2 cups carrots, sliced into 1-inch pieces - 1 red onion, cut into wedges - 6 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh parsley, chopped I love using chicken thighs. They stay juicy and flavorful. Baby potatoes bring a nice texture, and carrots add sweetness. Red onion gives a lovely depth to the dish. Fresh garlic and herbs brighten the flavors. - 2 tablespoons olive oil - Salt and pepper to taste - Lemon wedges for serving Olive oil helps the chicken and veggies roast perfectly. Seasoning with salt and pepper is key for taste. I always serve lemon wedges. They add a fresh zing that enhances the dish. Each ingredient plays an important role in making this meal a delight. {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This step is key for a crispy chicken skin. While the oven heats, pat the chicken thighs dry using paper towels. This helps the skin get crispy. Next, season both sides of the chicken with salt and pepper. You want to make sure every bite is tasty. In a small bowl, combine minced garlic, olive oil, chopped rosemary, thyme, and parsley. Mix well until it forms a nice paste. This herb mixture adds a lot of flavor. Make sure to use fresh herbs for the best taste. In a large bowl, toss together halved baby potatoes, sliced carrots, and red onion wedges. Drizzle the remaining herb mixture over the veggies. Season them with salt and pepper, then toss well. You want every piece coated in that flavorful mix. Now, in a large baking dish, place the seasoned chicken thighs skin-side up. Arrange the veggies around the chicken. Spread them out nicely for even cooking. Roast the chicken and veggies in your preheated oven for about 35-40 minutes. The chicken should turn golden brown, and the veggies should become tender. Use a meat thermometer to check that the chicken's internal temperature is 165°F (75°C). After roasting, remove the dish from the oven and let the chicken rest for 5 minutes. This helps keep it juicy. Serve with lemon wedges on the side for extra flavor. Enjoy your meal! To get the best taste from your chicken thighs, start by drying them well. This step helps the skin get crispy. Season both sides with salt and pepper generously. Don’t skip this! It adds a great base flavor. For the herb mixture, mix minced garlic, olive oil, rosemary, thyme, and parsley in a bowl. You want a thick paste. Rub half of this mix under the skin of the chicken. This helps the flavors soak in while cooking. Use the rest to coat the veggies. Toss them well so every piece gets that tasty blend. Roasting at 425°F (220°C) is key for crispy skin. Place the chicken thighs skin-side up in your baking dish. Make sure they have space around them. This allows hot air to circulate and cook evenly. To check if your chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C) for safe eating. If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Pro Tips Use Fresh Herbs: Fresh herbs provide a vibrant flavor that dried herbs cannot match. Always opt for fresh when possible for the best taste. Let Chicken Rest: Allow the chicken to rest after roasting. This helps the juices redistribute, ensuring a moist and flavorful bite. Check for Doneness: Use a meat thermometer to ensure your chicken is cooked through. It should reach an internal temperature of 165°F (75°C). Customize Vegetables: Feel free to swap out the vegetables based on what you have on hand. Broccoli, bell peppers, or zucchini also work well in this dish. {{image_2}} You can change the veggies based on what you have. Seasonal vegetables work great. Try using zucchini, bell peppers, or asparagus. These add bright colors and fresh flavors. Root vegetables are also a good choice. Carrots, parsnips, and sweet potatoes add sweetness and depth. They roast beautifully and bring a nice texture. Feel free to mix and match according to your taste. Adding different herbs or spices can change the dish. Try using oregano, basil, or dill for new flavors. You can also add a pinch of red pepper flakes for some heat. Experiment with marinades if you want to boost flavor. A lemon-garlic marinade can add brightness. You could also use soy sauce and honey for a sweet-savory twist. The key is to have fun and find what you love best! To keep your Garlic Herb Roasted Chicken and Veggies fresh, follow these steps: - Cool Down: Let the chicken and veggies cool to room temperature. This helps avoid condensation. - Use Airtight Containers: Place the leftovers in airtight containers. This prevents air from drying them out. - Refrigerate: Store the containers in the fridge. They will stay good for up to four days. For longer storage, consider freezing. Wrap the chicken and veggies tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to three months. Reheating your leftovers properly keeps them tasty and juicy. Here’s how to do it right: - Oven Method: Preheat your oven to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover with foil to keep moisture in. Heat for about 20-25 minutes, or until warmed through. - Microwave Method: Place the chicken and veggies on a microwave-safe plate. Cover loosely with a damp paper towel. Heat in 1-minute intervals until hot. Using these methods helps maintain the flavor and texture of your dish. Enjoy your delicious leftovers! You can store Garlic Herb Roasted Chicken and Veggies in the fridge for about 3-4 days. Make sure to place it in an airtight container to keep it fresh. If you want to save it longer, you can freeze it. In the freezer, it lasts for about 2-3 months. Just remember to thaw it in the fridge before reheating. Yes, you can use chicken breasts instead of thighs. However, chicken breasts cook faster. You should check them after 25-30 minutes in the oven. Make sure they reach an internal temperature of 165°F (75°C). Thighs are juicier and more forgiving if overcooked. So, adjust your timing if you choose breasts. If you want to switch up the herbs, you have many options. Oregano adds a nice flavor. Basil gives a sweet touch. Sage offers an earthy taste. You can also try dill for a fresh hint. Just remember to use fresh herbs when possible for the best flavor. This article covered how to make delicious Garlic Herb Roasted Chicken and Veggies. We explored main ingredients like chicken thighs, herbs, and fresh veggies. I shared step-by-step tips for preparation and roasting to ensure maximum flavor. Remember, using different herbs or veggies can change the taste. Store leftovers properly and reheat them for the best meal back. Enjoy creating this tasty, easy dish that you can share with friends and family!$

Garlic Herb Roasted Chicken and Veggies

A flavorful roasted chicken dish with garlic and fresh herbs, served with tender vegetables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 thighs bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
2 cups carrots, sliced into 1-inch pieces
1 medium red onion, cut into wedges
6 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
to taste salt
to taste pepper
as needed lemon wedges for serving

Instructions

Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
In a small bowl, combine minced garlic, olive oil, rosemary, thyme, and parsley. Mix well until it forms a paste.
Rub half of the herb mixture all over the chicken thighs, making sure to get it under the skin for maximum flavor.
In a large bowl, combine the halved baby potatoes, sliced carrots, and red onion wedges. Drizzle with the remaining herb mixture, season with salt and pepper, and toss until the veggies are well coated.
In a large baking dish or sheet pan, place the seasoned chicken thighs skin-side up. Surround them with the prepared vegetables, spreading them out evenly.
Roast in the preheated oven for about 35-40 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C), and the veggies are tender.
Remove from the oven and let the chicken rest for 5 minutes. Serve with lemon wedges on the side for squeezing over the chicken and veggies.

Notes

Let the chicken rest before serving for better flavor.

Keyword chicken, herbs, roasted, vegetables