Go Back
–+ servings
A close-up of roasted Chicken Thighs with Potatoes and Herbs, featuring crispy skin and colorful roasted vegetables.

Chicken Thighs with Potatoes and Herbs

This recipe provides a simple, oven-roasted meal featuring chicken thighs, potatoes, and mixed vegetables seasoned with herbs and spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 chicken thighs (boneless or bone-in)
Vegetables
  • 600 g yellow potatoes, peeled & chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup broccoli florets
  • 2 carrots, peeled & chopped
Seasoning and Oil
  • 3 tbsp olive oil divided
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 Salt & pepper to taste
  • 1 tbsp fresh parsley, chopped for garnish

Equipment

  • Oven
  • Baking sheet

Method
 

  1. Set your oven to 200°C (400°F).
  2. Toss the potatoes, carrots, peppers, and broccoli with 2 tbsp of olive oil and all the seasonings (garlic powder, paprika, oregano, thyme, salt, and pepper).
  3. Rub the chicken thighs with the remaining 1 tbsp of olive oil, salt, and pepper.
  4. Spread the seasoned vegetables in an even layer on a baking sheet. Place the chicken thighs on top of the vegetables.
  5. Bake uncovered for 40 to 45 minutes. Flip the chicken and vegetables halfway through the cooking time. Continue baking until the chicken is golden brown and fully cooked.
  6. Remove from the oven, garnish with fresh parsley, and serve warm.

Notes

This recipe works well with bone-in or boneless chicken thighs. If using bone-in, you may need to add 5 to 10 minutes to the total cook time.

Tried this recipe?

Let us know how it was!