Baked Chicken Herbs Vegetables (Printable)
Tender chicken thighs baked alongside fresh herbs and a medley of vibrant vegetables.
# What You'll Need:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 2 large carrots, peeled and sliced
03 - 2 medium potatoes, cut into chunks
04 - 1 red bell pepper, cut into strips
05 - 1 yellow onion, sliced
→ Aromatics & Herbs
06 - 3 garlic cloves, minced
07 - 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
08 - 2 tablespoons fresh thyme leaves (or 1 tablespoon dried)
→ Liquids & Fats
09 - 3 tablespoons olive oil
10 - ½ cup chicken broth
→ Seasonings
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - ½ teaspoon paprika
# Directions:
01 - Set the oven to 400°F.
02 - Arrange potatoes, carrots, bell pepper, and onion in a large baking dish. Drizzle with 2 tablespoons olive oil and season with half of the salt and black pepper. Toss to evenly coat.
03 - Pat chicken thighs dry. Rub with remaining olive oil, garlic, rosemary, thyme, paprika, salt, and pepper.
04 - Place chicken thighs skin side up atop the vegetables in the baking dish.
05 - Pour chicken broth around the chicken and vegetables, avoiding pouring directly over the chicken.
06 - Bake uncovered for 40 minutes or until skin is golden and internal temperature reaches 165°F.
07 - Broil for 2 to 3 minutes if a crispier skin is desired.
08 - Allow to rest for 5 minutes before serving. Spoon pan juices over chicken and vegetables.
# Expert Advice:
01 -
- The skin gets impossibly crispy while the meat stays tender and juicy, no babysitting required.
- Everything cooks in one dish, so cleanup feels almost like a reward instead of a punishment.
- The pan juices naturally become a light sauce that makes you want to scrape the dish clean.
02 -
- Drying the chicken thoroughly is the secret to crispy skin; any moisture creates steam that prevents browning.
- Pouring broth around instead of over the chicken keeps the skin from getting soggy and ruined.
03 -
- If your oven runs hot, check the chicken at 35 minutes to prevent skin from burning before the meat is done.
- Letting the chicken rest after cooking seals in the juices so the meat stays tender when you bite into it.