Ingredients
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 1 lb baby potatoes or Yukon gold potatoes, halved
- 3–4 carrots, peeled and cut into chunks
- 1 head garlic, cloves peeled and left whole
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika (optional)
- Lemon wedges (optional, for serving)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet or roasting pan with parchment or foil.
- Arrange chicken, potatoes, carrots, and garlic cloves in a single layer on the pan.
- Drizzle with olive oil. Sprinkle with salt, pepper, thyme, rosemary, and paprika. Toss vegetables and rub seasoning onto the chicken.
- Roast for 40–45 minutes, flipping vegetables halfway through, until chicken is golden and reaches 165°F internally and vegetables are fork-tender.
- Optional: Broil for 2–3 minutes at the end to crisp the chicken skin.
- Serve hot, garnished with lemon wedges and fresh parsley if desired.
Notes
- Use boneless thighs or breasts to cut cook time to 25–30 minutes.
- Add bell peppers or red onions for more variety and color.
- Drizzle with balsamic vinegar or honey before roasting for a sweet-savory twist.
- Substitute sweet potatoes or parsnips for seasonal variation.
- Use a wire rack over the baking sheet for extra crispy chicken skin.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg