Oven Roasted Chicken Thighs with Potatoes and Vegetables

Prep Time: 15 minutes  |  Cook Time: 45–50 minutes  |  Total Time: ~1 hour  |  Servings: 4

Introduction

Oven roasted chicken thighs are one of those dependable, comforting dishes I come back to again and again—crispy skin, juicy meat, and a pan full of flavorful vegetables cooked right alongside. This recipe is special because everything roasts together on one sheet pan, letting the chicken drippings season the potatoes and vegetables naturally. The result is deeply savory, golden, and satisfying with very little hands-on work. Garlic, herbs, and olive oil bring classic, homey flavors that never disappoint. Quick tip: drying the chicken thighs well before seasoning is the secret to extra-crispy skin straight from the oven.

Ingredients

For the chicken

• 6 bone-in, skin-on chicken thighs (2½ lb / 1.1 kg)
• 2 Tbsp olive oil (30 ml)
• 1½ tsp kosher salt (9 g)
• 1 tsp paprika (2.5 g)
• 1 tsp garlic powder (3 g)
• ½ tsp dried thyme (1 g)
• ½ tsp dried rosemary (1 g)
• ½ tsp black pepper (1 g)

For the potatoes and vegetables

• 1½ lb baby potatoes, halved (680 g)
• 2 medium carrots, thick-sliced (8 oz / 225 g)
• 1 red bell pepper, chopped (6 oz / 170 g)
• 1 medium red onion, cut into wedges (7 oz / 200 g)
• 2 Tbsp olive oil (30 ml)
• ¾ tsp kosher salt (4 g)
• ½ tsp black pepper (1 g)

Optional finishing

• 1 Tbsp fresh parsley, chopped (5 g)
• Lemon wedges, for serving

Step-by-Step Instructions

1. Preheat and prep the pan. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment or lightly oil it to prevent sticking and help browning.
2. Season the chicken. Pat thighs very dry for crispier skin. Rub with olive oil, then season evenly with salt, paprika, garlic powder, thyme, rosemary, and pepper.
3. Toss the vegetables. Toss potatoes, carrots, bell pepper, and red onion with olive oil, salt, and pepper until lightly coated.
4. Arrange on the pan. Spread vegetables in an even layer. Nestle chicken thighs skin-side up on top, leaving a little space between pieces.
5. Roast until crisp and juicy. Roast for 40–45 minutes, until skin is deeply golden and internal temp is 175–185°F (80–85°C). Vegetables should be tender with caramelized edges.
6. Optional broil + rest. For extra color, broil 2–3 minutes, watching closely. Rest 5 minutes before serving so juices redistribute.
7. Serve. Finish with parsley and lemon wedges. Spoon pan juices over the chicken and vegetables for maximum flavor.

FAQs

Q1: Can I use boneless, skinless chicken thighs instead?

Yes. Reduce cooking time to about 30–35 minutes and cook to 165°F (74°C). You won’t get crispy skin, but it will still be flavorful.

Q2: What other vegetables work well?

Zucchini, Brussels sprouts, broccoli, and green beans are great. Add quick-cooking veggies during the last ~20 minutes so they don’t overcook.

Q3: How do I store and reheat leftovers?

Refrigerate up to 3 days. Reheat at 375°F (190°C) for 10–15 minutes to bring back some crispness.

Edit This Article