One Pan Garlic Herb Chicken
One Pan Garlic Herb Chicken is a comforting and flavorful dish that combines juicy chicken thighs with roasted baby potatoes and carrots, all seasoned with fresh herbs and garlic. This recipe is designed for busy families, offering a delicious meal with minimal cleanup.
Ingredients
- 6 to 8 pieces chicken thighs, bone-in, skin-o
- 1.5 lbs baby potatoes, halved or quartered
- 3 large carrots, peeled and sliced into thick rounds
- 3 sprigs fresh rosemary, finely chopped
- 4 sprigs fresh thyme, leaves stripped from the stems
- 6 cloves garlic, minced or crushed
- 1/4 cup extra virgin olive oil
- 1.5 tsp sea salt
- 1 tsp black pepper
- 1 whole lemon, sliced into rounds
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper to form a paste.
- Pat the chicken thighs dry with a paper towel and rub two-thirds of the herb mixture over and under the skin.
- Place halved baby potatoes and sliced carrots on a large rimmed baking sheet or cast iron skillet.
- Drizzle the remaining herb mixture over the vegetables and toss until coated.
- Spread the vegetables into an even layer and arrange the seasoned chicken thighs on top, skin-side up.
- Tuck lemon slices around the chicken pieces.
- Roast in the oven for 35 to 45 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender.
- For extra crispy skin, turn on the broiler for the last two minutes of cooking.
- Remove from the oven and let the chicken rest for five minutes before serving.
Notes
Use fresh herbs for the best flavor. Adjust cooking time if using different cuts of chicken. Store leftovers in an airtight container for up to four days.