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- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 1 cup carrots, sliced - 1 red onion, cut into wedges - 4 cloves garlic, minced These main ingredients come together to create a hearty and tasty dish. The chicken thighs give a rich flavor and juicy texture. Baby potatoes add a nice, creamy bite. Carrots and red onions bring a touch of sweetness and color to the meal. - 3 tablespoons olive oil - 2 teaspoons dried rosemary - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste The seasoning mix transforms simple ingredients into something special. The olive oil helps the spices stick to the chicken and veggies. Rosemary and thyme add a fragrant touch. Smoked paprika gives a warm, smoky flavor. Don’t forget the salt and pepper; they enhance all the flavors. - Fresh parsley, chopped Chopped fresh parsley adds a pop of color. It also gives a fresh taste to your dish. You can sprinkle it on right before serving. This small touch can make your meal look more inviting and vibrant. Start by preheating your oven to 425°F (220°C). In a large bowl, mix 3 tablespoons of olive oil, 4 cloves of minced garlic, 2 teaspoons of dried rosemary, 2 teaspoons of dried thyme, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. This mix will be your marinade. Next, add the 4 bone-in, skin-on chicken thighs to the bowl. Make sure each piece gets coated well with the marinade. Set this aside for about 10-15 minutes. This allows the flavors to soak into the chicken. While the chicken marinates, prepare the veggies. Take 1 pound of halved baby potatoes, 1 cup of sliced carrots, and 1 red onion cut into wedges. On a large sheet pan, spread out the potatoes, carrots, and onion. Drizzle a little olive oil on top. Sprinkle some salt, pepper, and a bit of rosemary over the vegetables. Toss them gently to mix everything together. This will give the veggies a nice flavor as they roast. Now it’s time to roast! Place the marinated chicken thighs on top of the veggies, skin side up. This helps the skin get crispy while the chicken cooks. Put the sheet pan in the preheated oven. Roast for 35-40 minutes. The chicken should turn golden brown and reach an internal temperature of 165°F (74°C). At the same time, the potatoes will become tender. Once done, take the pan out of the oven and let it rest for about 5 minutes. Before serving, sprinkle some freshly chopped parsley on top. Enjoy your delicious meal! To roast chicken thighs just right, start with skin-on, bone-in thighs. The skin keeps the meat juicy. Season the chicken well with salt and pepper. A marinade with garlic, herbs, and olive oil adds flavor. Make sure to let the chicken marinate for 10-15 minutes. This short wait helps the flavors soak in. When you place the chicken on the pan, keep the skin side up. This way, the skin gets crispy while cooking. For tender potatoes, choose baby potatoes. Halve them for even cooking. Toss them with olive oil, salt, and pepper. This adds flavor while they roast. Make sure to spread them out on the pan. If they are too close, they may steam instead of roast. Check their doneness around the 30-minute mark. If they are not soft, give them a few extra minutes. Plan your prep time to keep things smooth. Start by preheating your oven to 425°F (220°C). While the oven heats, mix your marinade. Marinating the chicken takes about 10-15 minutes. Use this time to chop your veggies. Once the chicken is ready, arrange everything on the sheet pan. Roast the meal for 35-40 minutes. This timing ensures both the chicken and potatoes cook perfectly. Always check the chicken’s internal temperature. It should be at least 165°F (74°C) to be safe to eat. {{image_2}} You can change the veggies in this dish easily. Try adding bell peppers, zucchini, or broccoli. You can also use sweet potatoes for a different taste. Each vegetable gives a new flavor and texture. Just cut them to a similar size as baby potatoes. This way, they will cook evenly. Feel free to mix up the herbs and spices. Basil, oregano, or dill can add new flavors. You can also use fresh herbs instead of dried ones. Just double the amount if you choose fresh. If you want a kick, add some red pepper flakes. This can spice up your meal and give it a fun twist. Chicken is great, but you can try other proteins too. Bone-in pork chops work well. So do bone-in turkey thighs or even a whole chicken. When using a whole chicken, adjust the cooking time. Make sure it reaches an internal temp of 165°F (74°C). You can also try plant-based proteins, like tofu or tempeh. Just marinate them the same way and roast them on the sheet pan. After enjoying your Herb Roasted Chicken & Potato Sheet Pan, store leftovers in an airtight container. This keeps the meal fresh. Let the dish cool for about 30 minutes before sealing. Try to consume leftovers within 3 days for the best taste. To reheat, place your chicken and potatoes on a baking sheet. Preheat the oven to 350°F (175°C). Heat for about 15-20 minutes or until warm. You can also use a microwave, but the oven keeps the skin crispy. Make sure the chicken reaches 165°F (74°C) when reheating. You can freeze leftovers for up to 3 months. Use freezer-friendly bags or containers. Separate the chicken from the veggies for best results. Label your bags with the date. When ready to eat, thaw in the fridge overnight before reheating. It takes about 35 to 40 minutes to cook chicken thighs at 425°F. They should be golden brown and reach an internal temperature of 165°F. Cooking time may vary based on the size of the thighs. Always check them for doneness. Yes, you can use boneless chicken thighs. They will cook faster, usually in about 25 to 30 minutes. Adjust your cooking time to prevent overcooking. Boneless thighs can still be juicy and flavorful. You can serve a fresh salad or steamed green beans. A side of crusty bread works well too. You can also pair it with a light sauce, like a lemon vinaigrette, for extra flavor. You can check the internal temperature with a meat thermometer. The chicken should reach at least 165°F. Also, the juices should run clear, not pink. If you see any pink, cook it a bit longer. This blog post covered how to make herb roasted chicken and potatoes. We looked at key ingredients and flavors. You learned how to prepare the marinade and arrange the dish. Tips helped you roast chicken and potatoes perfectly. Variations allowed for fun changes based on what you have. Lastly, we discussed how to store leftovers and reheat them. Enjoy making this easy meal. It’s perfect for any night and will impress everyone. Happy cooking!

Herb Roasted Chicken & Potato Sheet Pan

Discover the mouthwatering flavors of Herb Roasted Chicken & Potato Sheet Pan in this easy recipe! Perfect for a weeknight dinner, this dish features tender chicken thighs, vibrant baby potatoes, and fragrant veggies roasted to perfection. With just a few simple steps, you can create a satisfying meal that the whole family will love. Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 pound baby potatoes, halved

1 cup carrots, sliced

1 red onion, cut into wedges

4 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons dried rosemary

2 teaspoons dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper to create a marinade.

      Add the chicken thighs to the marinade, ensuring they are well-coated. Set aside to marinate for about 10-15 minutes while you prepare the vegetables.

        On a large sheet pan, arrange the halved baby potatoes, sliced carrots, and red onion wedges. Drizzle with a bit of olive oil, and season with salt, pepper, and a sprinkle of rosemary. Toss them to combine.

          Place the marinated chicken thighs on top of the vegetables, skin side up.

            Roast in the preheated oven for 35-40 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C), and the potatoes are tender.

              Once done, remove from the oven and let it rest for 5 minutes.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4