π One-Pan Herb Roasted Chicken Thighs with Potatoes & Veggies π₯π₯
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4
Calories per serving: ~580 kcal
π Ingredients:
4 bone-in, skin-on chicken thighs
500g (1 lb) baby potatoes or gold potatoes, quartered
2 large carrots, chopped
1 cup mushrooms, halved or sliced π
3 tbsp olive oil π«
2 garlic cloves, minced π§
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried parsley
Β½ tsp paprika
Salt & black pepper, to taste
Juice of Β½ lemon π (optional)
2 tbsp fresh parsley, chopped (for garnish)
π©βπ³ Instructions:
Preheat oven to 200Β°C (400Β°F). Lightly grease a baking dish or sheet pan.
Season the chicken: In a bowl, mix olive oil, garlic, thyme, rosemary, paprika, salt, and pepper. Rub mixture all over the chicken thighs.
Combine vegetables: In the same bowl, toss potatoes, carrots, and mushrooms with remaining herb oil until evenly coated.
Assemble the dish: Arrange chicken in the center of the pan and scatter vegetables around it.
Roast: Bake for 45β50 minutes, or until chicken reaches 75Β°C (165Β°F) internal temp and vegetables are golden and tender.
Finish: Optional β drizzle lemon juice over the top. Sprinkle with chopped parsley and serve hot.
π‘ Tips & Variations:
Boneless chicken works too β reduce cooking time by ~10 minutes.
Make it saucier: Add ΒΌ cup chicken broth or white wine to the pan