Garlic-Herb Baked Chicken Thighs with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy-skinned chicken thighs roasted alongside caramelized potatoes and carrots with a fragrant herb crust. This international-inspired sheet pan ready in about 35 minutes pairs chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (11 ratings) Prep: 10 min Cook: 25 min Serves 4 International cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 2 lbs bone-in, skin-on chicken thighs dry with paper towels.
  2. Step 2: In a small bowl, mix 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp salt, and 1/2 tsp black pepper. Rub evenly over chicken thighs.
  3. Step 3: Arrange 1 lb halved baby potatoes and 1 lb peeled, 1-inch carrot pieces around chicken on a sheet pan. Drizzle with any remaining herb mixture.
  4. Step 4: Bake for 25 minutes, then add 1 medium zucchini, sliced 1/2-inch thick, to the sheet pan. Continue baking for 15-20 minutes until chicken reaches 165°F (74°C) and vegetables are golden and tender.
  5. Step 5: Let rest for 5 minutes before serving to allow juices to redistribute.

Frequently asked questions

How long does Garlic-Herb Baked Chicken Thighs with Roasted Vegetables take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic-Herb Baked Chicken Thighs with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Garlic-Herb Baked Chicken Thighs with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic-Herb Baked Chicken Thighs with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garlic-Herb Baked Chicken Thighs with Roasted Vegetables?

International sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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