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- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 1 cup carrots, sliced into rounds - 1 large red onion, cut into wedges - 4 cloves garlic, minced - 3 tablespoons extra virgin olive oil - 2 teaspoons dried rosemary - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped (for garnish) This dish shines with its simple, fresh ingredients. The chicken thighs provide rich flavor and moisture. Baby potatoes add heartiness, while carrots and red onion offer color and crunch. Garlic brings a warm, savory note. The herbs and spices add depth, making each bite delightful. Olive oil helps everything roast perfectly, ensuring a crisp finish. Using fresh parsley as a garnish adds bright color and a fresh taste. This mix of ingredients makes the dish easy yet impressive. Each element plays a role in the overall flavor and texture. This combination creates a meal that feels special but is simple to prepare. You will love how these ingredients come together in one pan. It's both fun and satisfying to make! Preheat your oven to 425°F (220°C). This heat is key for a great roast. In a large bowl, whisk together extra virgin olive oil, minced garlic, dried rosemary, dried thyme, smoked paprika, salt, and pepper. This mix adds flavor to your chicken. Add the chicken thighs to the bowl. Coat them well in the marinade. Let the chicken rest for about 10-15 minutes. This step helps it soak up those tasty flavors. Take a large sheet pan. Spread out the halved baby potatoes, sliced carrots, and red onion wedges. Drizzle with olive oil. Season with salt, pepper, and more dried rosemary. Toss the veggies to coat them evenly. Place the marinated chicken thighs on top of the veggies. Make sure the skin side is up. Slide the pan into the preheated oven. Roast for 35-40 minutes. The chicken should be golden and crispy, reaching an internal temperature of 165°F (74°C). The potatoes should be fork-tender. Once cooked, remove the pan from the oven. Let it rest for 5 minutes. This helps the juices spread throughout the chicken. Finally, sprinkle freshly chopped parsley over the dish. This adds a bright touch before serving. To get crispy skin, always place the chicken skin-side up. This helps the skin brown nicely. Adjust your oven to the right settings. Start at 425°F (220°C) for a hot roast. The heat helps render the fat, making the skin crispy and delicious. Adding fresh herbs can make your dish pop. I love using rosemary and thyme for this recipe. You can also add lemon or citrus flavors. Squeeze some fresh lemon juice over the chicken before roasting. This brightens the dish and adds a nice zing. Understanding cooking temperature is key. The chicken should cook at 425°F (220°C) for about 35-40 minutes. Always check the internal temperature of the chicken. It should reach 165°F (74°C) to ensure it’s safe to eat. Cooked potatoes should be fork-tender, making sure everything is perfect. {{image_4}} You can switch up the veggies in this dish. Other root vegetables work great too. Think sweet potatoes, turnips, or parsnips. Just chop them into similar sizes for even cooking. Adding seasonal greens boosts both color and flavor. Try spinach, kale, or even green beans. Toss them in during the last 10 minutes of cooking. This way, they stay bright and fresh. If you want to change the protein, chicken breasts or drumsticks make good swaps. Adjust the cooking time; breasts may cook faster than thighs. Always check the internal temperature to ensure they reach 165°F (74°C). For a vegetarian option, replace the chicken with hearty plant-based protein. Use chickpeas or tofu marinated in the same herbs. Arrange them on the sheet pan with the veggies and roast until golden. Experimenting with herbs can change your dish drastically. Try fresh herbs like basil, cilantro, or dill for a new taste. You can also mix dried herbs for a more complex flavor. Incorporating marinades or sauces adds another layer of flavor. Use a lemon garlic sauce, teriyaki, or even a spicy sriracha mix. Just ensure the sauce does not overpower the other flavors. After enjoying your Herb Roasted Chicken & Potato Sheet Pan, you may have leftovers. Store them in the fridge. Use an airtight container to keep the food fresh. Leftovers can last up to three days. When you're ready to eat, reheat in the oven for best results. Set the oven to 350°F (175°C). Bake for about 15-20 minutes or until heated through. If you want to save the dish for later, freezing is a great option. Place portions in freezer-safe bags or containers. Squeeze out as much air as you can before sealing. Leftovers can stay fresh in the freezer for about three months. To thaw, move the bag to the fridge overnight. For a quicker method, use the microwave's defrost setting. For the best taste and safety, consume your meal quickly. In the fridge, it stays fresh for three days. In the freezer, it lasts up to three months. Look for signs of spoilage, like a sour smell or discoloration. If you notice these, it's best to toss it. Always trust your senses when it comes to food safety. Yes, you can use boneless chicken. Boneless chicken cooks faster than bone-in. It will still taste great, but the skin won’t be as crispy. For best results, add some extra oil to keep it moist. To know if chicken is cooked, check the internal temperature. The safe temperature is 165°F (74°C). Use a meat thermometer to check. This step ensures your chicken is safe to eat. To make this dish gluten-free, focus on the ingredients. Make sure your olive oil and spices are gluten-free. Avoid any sauces that may contain gluten. Fresh herbs are also a great addition. Great sides for this dish include: - Steamed green beans - A fresh garden salad - Roasted Brussels sprouts These sides balance the meal and add color. Yes, you can make this dish ahead of time. Marinate the chicken the night before. Store it in the fridge to absorb flavors. You can roast it the next day for a quick dinner. This blog post covered how to make a delicious Herb Roasted Chicken and Potatoes. We discussed key ingredients, cooking steps, and tips for crispy skin. You can also customize flavors and vegetables to match your taste. In conclusion, this dish is easy and rewarding. Don't hesitate to try different herbs or sides. Remember to follow the cooking tips for the best results. Enjoy sharing this meal with family and friends.

Herb Roasted Chicken & Potato Sheet Pan

Bring flavor to your dinner table with this Herb Roasted Chicken & Potato Sheet Pan Delight! This simple and delicious recipe combines juicy chicken thighs with tender potatoes, carrots, and flavorful herbs, all roasted to perfection on one sheet pan. Perfect for busy weeknights, it's a hassle-free meal that the whole family will love. Click through to explore the full recipe and elevate your cooking game!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 pound baby potatoes, halved

1 cup carrots, sliced into rounds

1 large red onion, cut into wedges

4 cloves garlic, minced

3 tablespoons extra virgin olive oil

2 teaspoons dried rosemary

2 teaspoons dried thyme

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot enough for a perfect roast.

    Prepare the Marinade: In a large mixing bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, smoked paprika, salt, and pepper. This mixture will infuse your chicken with aromatic flavors.

      Marinate the Chicken: Add the chicken thighs to the bowl, turning them to coat thoroughly in the marinade. Let them rest for about 10-15 minutes to absorb the flavors while you get the vegetables ready.

        Prepare the Vegetables: On a large sheet pan, evenly spread out the halved baby potatoes, sliced carrots, and red onion wedges. Drizzle with a bit of olive oil, and season generously with salt, pepper, and a sprinkle of additional dried rosemary. Toss everything well to ensure even coating.

          Arrange the Chicken: Place the marinated chicken thighs on top of the seasoned vegetables, positioning them skin side up to allow for crispy skin during roasting.

            Roast in the Oven: Slide the sheet pan into the preheated oven and roast for about 35-40 minutes. The chicken should be golden brown, with crispy skin, and reach an internal temperature of 165°F (74°C). Ensure the potatoes are fork-tender.

              Rest the Dish: Once fully cooked, remove the sheet pan from the oven and allow it to rest for 5 minutes. This step helps the juices redistribute for a juicier chicken.

                Garnish and Serve: Finally, sprinkle freshly chopped parsley over the dish for a bright finish before serving.

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

                    Presentation Tips: For an inviting presentation, serve directly from the sheet pan, allowing each guest to help themselves. Alternatively, plate individual servings on a bed of the roasted vegetables and sprinkle with additional parsley for an appealing contrast. Enjoy this hearty one-pan meal!