Herby Roasted Chicken Thighs with Potatoes & Carrots

Instructions

Step 1: Preheat your oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2: Pat the chicken thighs dry with paper towels, then place them on the prepared pan. Drizzle with 1 tablespoon olive oil.

Step 3: In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1/2 teaspoon paprika, salt, and black pepper. Sprinkle this herb mixture evenly over both sides of the chicken.

Step 4: Toss the halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon dried herbs, salt, and pepper. Arrange them around the chicken on the pan.

Step 5: Toss the carrot sticks with 1 tablespoon olive oil, 1/2 teaspoon thyme, salt, and pepper. Spread them on the pan alongside the potatoes.

Step 6: Roast for 35-40 minutes, stirring the vegetables halfway through, until the chicken skin is golden and crispy and the internal temperature reaches 165°F.

Step 7: Remove from the oven and let rest for 5 minutes before serving. Drizzle with any pan juices.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The chicken stays moist and the vegetables remain tender when properly stored.

To reheat, place the chicken and vegetables on a baking sheet, cover loosely with foil, and warm in a 350°F oven for about 15 minutes until heated through. You can also reheat individual portions in the microwave for 2-3 minutes.

This dish also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating for the best results.