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- 4 bone-in, skin-on chicken thighs - 2 tablespoons olive oil - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh parsley, chopped - 3 cloves garlic, minced - 1 lemon, zested and juiced - 1 teaspoon salt - ½ teaspoon black pepper - 2 cups baby potatoes, halved - 1 red bell pepper, chopped - 1 yellow onion, cut into wedges - 2 carrots, sliced - Fresh parsley for garnish When picking herbs, look for bright colors and strong scents. Fresh herbs should feel firm and not wilted. Smell them; if they smell strong, they are fresh. If you can, buy herbs from local markets. They tend to be fresher and tastier. Store herbs in the fridge wrapped in a damp paper towel. This keeps them fresh longer. Not all veggies roast well. I love using baby potatoes, bell peppers, onions, and carrots. These veggies turn sweet and flavorful when roasted. You can also try zucchini, broccoli, or asparagus. Just cut them into even pieces. This helps them cook at the same time. Roasting brings out their natural flavors and adds a nice char. Enjoy the colors and textures that come from mixing different veggies. {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels. This helps the skin get crispy. Place the chicken in a large bowl or a zip-top bag. This makes mixing easy. Pour half of the herb marinade over the chicken. Make sure every piece is well-coated. Set the chicken aside to soak in the flavors. In a small bowl, mix together olive oil, chopped rosemary, thyme, and parsley. Add minced garlic, lemon zest, lemon juice, salt, and black pepper. Stir well to combine all the ingredients. This herb marinade gives the chicken and veggies a bright flavor. Reserve half of this mixture for the veggies. In another large bowl, combine baby potatoes, bell pepper, onion, and carrots. Pour the reserved herb marinade over the vegetables. Toss them well until they are evenly coated. Arrange the marinated chicken thighs skin-side up on a baking sheet. Surround them with the coated veggies. This allows everything to roast together. Roast in the oven for 35-40 minutes. Check that the chicken is golden brown and reaches 165°F (75°C). The veggies should be tender. If you want crispy chicken skin, broil for 2-3 minutes at the end. Once done, let everything rest for 5 minutes. Garnish with fresh parsley before serving. To make juicy chicken, start with bone-in, skin-on thighs. The skin helps keep moisture in. Pat the chicken dry before marinating. This step helps the marinade stick better. Use a mix of olive oil and herbs to add flavor and moisture. Let the chicken marinate for at least 30 minutes. This helps the flavors soak in deeply. If you can, let it sit overnight in the fridge. Cook the chicken at a high heat, around 425°F (220°C). This gives you crispy skin and juicy meat. Don’t waste leftover marinade! It’s packed with flavor. Use it on your veggies for roasting. Just toss the veggies in the marinade before cooking. This adds taste and makes the dish more vibrant. If you have extra marinade, consider using it as a dressing. Just heat it gently to kill any bacteria. It’s a great way to boost your salads or grain bowls. For roasting, always preheat your oven to 425°F (220°C). This ensures even cooking and a nice crust. Place the chicken skin-side up on the baking sheet. It helps the skin crisp up nicely. Keep a close eye during the last few minutes. If the chicken looks golden, you might want to broil it for a crispier finish. This usually takes just 2-3 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C) for safe eating. Pro Tips Choose Quality Chicken: Select organic or free-range chicken for better flavor and texture. Marinate Longer: If time allows, marinate the chicken for several hours or overnight to enhance the herb flavors. Use Seasonal Veggies: Substitute or add seasonal vegetables for a fresh twist, like zucchini or asparagus. Resting Time Matters: Let the chicken rest before serving to retain its juices and ensure tenderness. {{image_2}} You can swap chicken for other proteins. Try bone-in, skin-on turkey thighs for a twist. They cook similarly and have rich flavor. If you prefer lighter meat, go for skin-on chicken breasts. You can also use pork chops. Just adjust the cooking time to ensure they cook through. For a vegetarian option, use firm tofu. Marinate it just like the chicken and roast it until golden. Changing the veggies can keep this dish fresh. In spring, use asparagus and zucchini. In summer, add corn and cherry tomatoes. Fall brings great options like butternut squash and Brussels sprouts. For winter, try root vegetables, such as parsnips and turnips. Just remember, cut all veggies to similar sizes. This helps them cook evenly and look nice on the plate. The herbs can change the dish's flavor. If you want a bolder taste, try adding fresh basil or oregano. For a spicy kick, toss in some red pepper flakes. If you enjoy a smoky flavor, smoked paprika works well. You can also use dried herbs if fresh ones aren't available. Just remember, dried herbs are stronger, so use less. Mixing and matching will keep your meals exciting! After your meal, let the chicken and veggies cool. Place them in an airtight container. This keeps the flavors fresh. You can store leftovers in the fridge for up to three days. Remember to label the container with the date. This helps you keep track of freshness. To reheat, preheat your oven to 350°F (175°C). Place the chicken and veggies in an oven-safe dish. Cover the dish with foil to keep them moist. Heat for about 15-20 minutes. You can also use a microwave. Heat in short bursts to avoid overcooking. Stir the veggies halfway through to warm them evenly. If you want to freeze leftovers, let them cool completely first. Transfer them to freezer-safe bags or containers. Remove as much air as possible before sealing. Label each bag with the date and contents. You can store them in the freezer for up to three months. When ready to eat, thaw overnight in the fridge. Then reheat as mentioned above. You can tell the chicken is done when it reaches 165°F (75°C). Use a meat thermometer to check the thickest part of the thigh. The skin should be golden brown and crispy. If you see clear juices running from the chicken, it is cooked well. Let the chicken rest for 5 minutes before cutting. This helps keep it juicy. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust your cooking time to about 25-30 minutes. Always check the internal temperature to ensure they reach 165°F (75°C). Boneless thighs can still be juicy and tasty with the herb marinade. Herb roasted chicken pairs well with a variety of sides. Here are some ideas: - Rice: Try fluffy white rice or brown rice. - Salad: A fresh green salad adds crunch. - Bread: Serve with crusty bread to soak up juices. - Quinoa: This grain offers a nutty flavor. - Steamed Veggies: Broccoli or green beans work well. These sides enhance the meal and provide balance. Enjoy your herb roasted chicken! In this article, I shared how to make herb roasted chicken and veggies. We explored tasty ingredients and essential tips for choosing fresh herbs. You learned about prepping chicken, making a flavorful marinade, and the best roasting techniques. I also covered how to keep chicken juicy and creative variations you can try. Finally, I explained how to store your leftovers. Remember, cooking is about fun and experimenting. Enjoy your meals and share them with others!

Herb Roasted Chicken & Veggies

A delicious and aromatic dish featuring roasted chicken thighs and a medley of vegetables, seasoned with fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1 piece lemon, zested and juiced
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 cups baby potatoes, halved
  • 1 piece red bell pepper, chopped
  • 1 piece yellow onion, cut into wedges
  • 2 pieces carrots, sliced
  • to taste none fresh parsley for garnish

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a small bowl, mix olive oil, rosemary, thyme, parsley, garlic, lemon zest, lemon juice, salt, and pepper to create a herb marinade.
  • Pat the chicken thighs dry with paper towels and place them in a large bowl or a zip-top bag. Pour half of the herb marinade over the chicken, making sure it’s well-coated. Reserve the other half for the veggies.
  • In a separate large bowl, combine the prepared baby potatoes, bell pepper, onion, and carrots. Add the reserved herb marinade and toss until the vegetables are evenly coated.
  • Arrange the marinated chicken thighs skin-side up on a large baking sheet and surround them with the coated vegetables.
  • Roast in the preheated oven for 35-40 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C) and the veggies are tender.
  • Broil for an additional 2-3 minutes if you want a crispier skin on the chicken.
  • Once cooked, remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.

Notes

Let the chicken rest before serving for better flavor.
Keyword chicken, herbs, roasted, vegetables