πŸ— One-Pan Herb Roasted Chicken Thighs with Potatoes & Veggies πŸ₯”πŸ₯• Prep Time: 15 minutes Cook Time:...

πŸ— One-Pan Herb Roasted Chicken Thighs with Potatoes & Veggies πŸ₯”πŸ₯• Prep Time: 15 minutes Cook Time:...

πŸ— One-Pan Herb Roasted Chicken Thighs with Potatoes & Veggies πŸ₯”πŸ₯•

Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4
Calories per serving: ~580 kcal

πŸ›’ 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 πŸ„

3 tbsp olive oil πŸ«’

2 garlic cloves, minced πŸ§„

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried parsley

Β½ tsp paprika

Salt & black pepper, to taste

Juice of Β½ lemon πŸ‹ (optional)

2 tbsp fresh parsley, chopped (for garnish)

πŸ‘©β€πŸ³ 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 45–50 minutes, or until chicken reaches 75Β°C (165Β°F) internal temp and vegetables are golden and tender.

Finish: Optional – drizzle lemon juice over the top. Sprinkle with chopped parsley and serve hot.

πŸ’‘ Tips & Variations:

Boneless chicken works too – reduce cooking time by ~10 minutes.

Make it saucier: Add ΒΌ cup chicken broth or white wine to the pan

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Posted
2025-10-02T11:39:02+00:00

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