Description
A flavorful and easy one-pan meal featuring herb-roasted chicken thighs with a colorful medley of baby potatoes, carrots, bell pepper, and red onion. This wholesome, gluten-free dish is perfect for weeknight dinners, requiring minimal prep and delivering deliciously tender and caramelized vegetables alongside juicy chicken.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
Vegetables
- 1 pound baby potatoes, halved
- 2 large carrots, sliced
- 1 red bell pepper, chopped
- 1 red onion, cut into wedges
Herb Mixture
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven: Preheat your oven to 425°F to ensure it is hot enough for roasting the chicken and vegetables evenly with a nice caramelization.
- Prepare herb mixture: In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried thyme, rosemary, oregano, salt, and black pepper to create a fragrant herb marinade.
- Marinate chicken: Add the chicken thighs to the herb mixture and toss well to coat each piece thoroughly for optimal flavor infusion.
- Toss vegetables: In a separate bowl, combine the halved baby potatoes, sliced carrots, chopped bell pepper, and red onion wedges. Toss with a small amount of the herb mixture or an extra drizzle of olive oil to lightly coat all the vegetables.
- Arrange on baking sheet: Spread the vegetables evenly in a large rimmed baking sheet. Nestle the seasoned chicken thighs on top of the veggies for even cooking.
- Roast: Place the baking sheet in the oven and roast for 40 to 45 minutes, until the chicken reaches an internal temperature of 165°F and the skin is golden brown, while the vegetables are tender and caramelized.
- Optional broil: For extra crispiness, broil the dish for 2 to 3 minutes at the end of cooking, keeping a close watch to avoid burning.
- Garnish and serve: Remove from the oven and sprinkle with freshly chopped parsley if desired. Serve warm for a satisfying meal.
Notes
- You can substitute seasonal vegetables such as Brussels sprouts, zucchini, or sweet potatoes based on availability or preference.
- If using boneless chicken thighs, reduce cooking time accordingly as they cook faster than bone-in pieces.
