Herb Roasted Chicken Thighs with Potato Wedges and Glazed Carrots

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. Pat the chicken thighs dry with paper towels. Rub them with olive oil, rosemary, thyme, garlic powder, onion powder, salt, pepper, and paprika.

Step 3. In a large bowl, toss the potato wedges with olive oil, garlic powder, rosemary, salt, and pepper.

Step 4. Arrange the chicken thighs and potato wedges on a large baking sheet in a single layer.

Step 5. Roast for 35–40 minutes, turning the potatoes halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown.

Step 6. While the chicken and potatoes roast, place the carrots in a saucepan and cover with water.

Step 7. Bring to a simmer and cook for 8–10 minutes, or until the carrots are tender.

Step 8. Drain the carrots and return them to the saucepan.

Step 9. Add the butter, honey, salt, and black pepper. Toss over low heat until the carrots are evenly glazed.

Step 10. Remove the chicken and potatoes from the oven and let the chicken rest for 5 minutes.

Step 11. Arrange the roasted chicken thighs, potato wedges, and glazed carrots on serving plates.

Step 12. Sprinkle with fresh parsley and serve immediately.

Storage and Reheating Tips

Store leftover chicken, potatoes, and carrots in separate airtight containers in the refrigerator for up to 4 days.

Reheat chicken in a 350°F (175°C) oven for 10–15 minutes to maintain crispy skin.

Reheat potato wedges in an oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispness.

Warm carrots in a skillet or microwave until heated through.

Freeze cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.