Herb-Roasted Chicken and Root Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Tender chicken thighs simmered with a medley of carrots, potatoes, and onions in a fragrant herb-infused broth, ready for a comforting weeknight dinner. This american-inspired slow cooker ready in about 375 minutes pairs peeled and trimmed carrots, large, sliced into wedges yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 4 bone-in, skin-on (about 2 lbs) chicken thighs
• 1.5 lbs, peeled and trimmed carrots
• 1.5 lbs, cut into 1-inch chunks Yukon Gold potatoes
• 1 large, sliced into wedges yellow onion
• 4 cloves, minced garlic
• 2 tbsp, chopped fresh rosemary
• 2 tbsp, chopped fresh thyme
• 1 cup, low-sodium chicken broth
• 2 tbsp, divided olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs (about 2 lbs) dry with paper towels, then rub 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper evenly over each thigh.
2. Step 2: Arrange 1.5 lbs peeled and trimmed carrots, 1.5 lbs chopped Yukon Gold potatoes (1-inch cubes), and 1 sliced yellow onion (in wedges) in the bottom of a 6-quart slow cooker.
3. Step 3: Place the seasoned chicken thighs on top of the vegetables, then sprinkle 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 1 tsp dried oregano, and remaining 1/4 tsp salt and 1/4 tsp black pepper over the chicken.
4. Step 4: Pour 1 cup low-sodium chicken broth over the ingredients, then drizzle with the remaining 1 tbsp olive oil. Secure the lid and cook on LOW for 6 hours until the chicken is fork-tender and vegetables are easily pierced with a fork.