Herb-Roasted Chicken Thighs with Roasted Veggies
Looking for an easy weeknight dinner that’s packed with flavor and nutrition? These Ultimate Baked Herb Chicken Thighs with Roasted Vegetables are juicy, tender, and bursting with herby goodness perfect for the whole family!
Ingredients:
For the Juicy Herb Chicken Thighs:
6 bone-in, skin-on chicken thighs
2 tbsp olive oil
2 tsp dried thyme
2 tsp dried rosemary
1 tsp garlic powder
1 tsp salt
½ tsp ground black pepper
For the Roasted Vegetables:
2 cups baby potatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium red onion, cut into wedges
2 tbsp olive oil
1 tsp dried oregano
Salt & pepper to taste
Instructions:
1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a bowl, combine olive oil, thyme, rosemary, garlic powder, salt, and pepper to create a fragrant herb rub.
3. Pat chicken thighs dry, then coat them evenly with the herb mixture for maximum flavor.
4. In another bowl, toss the chopped vegetables with olive oil, oregano, and a dash of salt and pepper.
5. Arrange the chicken thighs skin-side up on the baking sheet and scatter the seasoned veggies around them.
6. Bake for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are beautifully roasted.
7. Let rest for 5 minutes before serving to lock in those juices.
Nutrition & Details:
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories per serving: ~380
Perfect For:
Healthy one-pan dinners
Meal prepping
Keto-friendly & low-carb options (swap potatoes for zucchini or cauliflower!)
Family dinners with minimal cleanup
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