Name: Roasted Chicken Thighs with Root Vegetables and Thyme
Prep time: 15 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 8 pieces chicken thighs; 1½ pounds yellow potatoes; 1 pound carrots; 1 medium red onion; 4 tablespoon olive oil; 3 sprigs fresh thyme; 4 cloves garlic; 1 teaspoon salt; ½ teaspoon black pepper; ½ whole lemon

Roasted Chicken Thighs with Root Vegetables and Thyme

weeknightcomfort-foodone-pan

15 minPrep45 minCook4Serves

Ingredients

8 pieceschicken thighs (bone-in, skin-on)
1½ poundsyellow potatoes
1 poundcarrots
1 mediumred onion
4 tablespoonolive oil
3 sprigsfresh thyme
4 clovesgarlic
1 teaspoonsalt
½ teaspoonblack pepper
½ wholelemon

Prep

01
Cut potatoes and carrots into 1 1/2-inch chunks.
02
Cut red onion into wedges.
03
Mince 4 cloves garlic.

Method

01
Preheat oven to 425°F.
02
Pat chicken thighs dry with paper towels. Toss with 2 tablespoons olive oil, salt, pepper, and minced garlic. Arrange skin-side up on a large sheet pan.
03
Toss potatoes, carrots, and onion with remaining 2 tablespoons olive oil, salt, and pepper. Scatter around the chicken.
04
Nestle thyme sprigs among the vegetables. Squeeze lemon over everything.
05
Roast at 425°F for 40 to 45 minutes, until chicken skin is golden and crispy and the thickest part of a thigh reads 165°F on an instant-read thermometer.
06
Rest for 5 minutes, then serve family-style straight from the pan.

Spice Tips

For deeper flavor, add 1/2 teaspoon smoked paprika or a pinch of cayenne to the chicken seasoning. A dried herb blend (herbes de Provence) can replace or complement the fresh thyme. Finish with flaky sea salt and fresh cracked pepper at the table.

This recipe works equally well with chicken breasts if you prefer; reduce baking time to 30-35 minutes. Leftovers are delicious cold or reheated in a 350°F oven for 15 minutes.