Roasted Chicken with Herbs and Root Vegetables
Roasted Chicken with Herbs and Root Vegetables
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs, about 2 1/2 pounds total
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Herb Butter
- 1/4 cup unsalted butter, softened
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Root Vegetables
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 yellow onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare a large roasting pan or a baking sheet with a wire rack.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine the softened unsalted butter, finely chopped fresh rosemary, finely chopped fresh thyme, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to create the herb butter.
⏱️ 5 min
- 3
Pat the chicken thighs dry with paper towels. Season them generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Carefully loosen the skin over each chicken thigh and spread about 1 teaspoon of the herb butter underneath the skin. Rub the remaining herb butter all over the outside of the chicken skin.
⏱️ 5 min
- 4
In a large bowl, combine the cut Yukon Gold potatoes, carrots, and yellow onion wedges. Drizzle with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min
- 5
Arrange the seasoned vegetables in a single layer in the roasting pan. Place the seasoned chicken thighs on top of the vegetables, skin-side up.
⏱️ 2 min
- 6
Roast in the preheated oven for 45-50 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F when measured with a meat thermometer. The vegetables should be tender and slightly caramelized.
⏱️ 50 min•🌡️ 400
- 7
Once cooked, remove the roasting pan from the oven. Tent the chicken and vegetables loosely with foil and let rest for 5-10 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 10 min
- 8
Garnish with fresh chopped parsley before serving. Serve the roasted chicken with the tender root vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Chicken with Herbs and Root Vegetables
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs, about 2 1/2 pounds total
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Herb Butter
- 1/4 cup unsalted butter, softened
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Root Vegetables
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 yellow onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare a large roasting pan or a baking sheet with a wire rack.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine the softened unsalted butter, finely chopped fresh rosemary, finely chopped fresh thyme, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to create the herb butter.
⏱️ 5 min - 3
Pat the chicken thighs dry with paper towels. Season them generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Carefully loosen the skin over each chicken thigh and spread about 1 teaspoon of the herb butter underneath the skin. Rub the remaining herb butter all over the outside of the chicken skin.
⏱️ 5 min - 4
In a large bowl, combine the cut Yukon Gold potatoes, carrots, and yellow onion wedges. Drizzle with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min - 5
Arrange the seasoned vegetables in a single layer in the roasting pan. Place the seasoned chicken thighs on top of the vegetables, skin-side up.
⏱️ 2 min - 6
Roast in the preheated oven for 45-50 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F when measured with a meat thermometer. The vegetables should be tender and slightly caramelized.
⏱️ 50 min•🌡️ 400 - 7
Once cooked, remove the roasting pan from the oven. Tent the chicken and vegetables loosely with foil and let rest for 5-10 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 10 min - 8
Garnish with fresh chopped parsley before serving. Serve the roasted chicken with the tender root vegetables.
⏱️ 1 min