Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs)
- 3 large russet potatoes, chopped into 1-inch cubes
- 4 large carrots, peeled and sliced into rounds
- 1 medium yellow onion, cut into wedges
- 2 tablespoons vegetable oil or melted butter
- 1 tablespoon dried rosemary or thyme
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Grab a large rimmed baking sheet. Pat the chicken thighs dry with paper towels to ensure the skin gets crispy. Place the chopped potatoes, carrots, and onion wedges in a large mixing bowl. Drizzle half of the oil over the vegetables and toss with half of the salt, pepper, and dried herbs until evenly coated.
- Rub the remaining oil over the chicken thighs, making sure to get under the skin if possible. Sprinkle the garlic powder and the rest of the herbs, salt, and pepper over the chicken. Spread the seasoned vegetables across the baking sheet in a single layer, leaving small gaps for the chicken pieces.
- Nestle the chicken thighs among the vegetables on the baking sheet. Place the pan in the center rack of the oven. Roast for 35 to 40 minutes. You will know it is ready when the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden brown at the edges.
- Remove the pan from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping the meat succulent. Serve one chicken thigh alongside a generous portion of the roasted root vegetables. Pour any remaining juices from the pan over the top for extra flavor.
- Cook Time: 55 minutes