Herb-Roasted Chicken with Baby Potatoes and Carrots
Juicy chicken thighs roasted with a blend of fresh herbs, baby potatoes, and carrots for a simple, one-pan meal. This chicken ready in about 55 minutes pairs skin-on chicken thighs, halved baby potatoes, olive oil 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.
Ingredients
- 1.5 lbs, skin-on chicken thighs
- 1 lb, halved baby potatoes
- 8 oz, peeled and cut into 1-inch pieces carrots
- 3 tbsp olive oil
- 1 tbsp, chopped rosemary
- 1 tbsp, chopped thyme
- 3 cloves, minced garlic
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Step 1: Preheat oven to 425°F. Pat 1.5 lbs chicken thighs dry with paper towels and season with 1 tsp salt and 1/2 tsp pepper. In a large bowl, toss 1 lb halved baby potatoes and 8 oz peeled and cut carrots with 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme.
- Step 2: Spread the potato and carrot mixture in a single layer on a baking sheet. Place the chicken thighs on top, skin-side up.
- Step 3: Roast in the preheated oven for 35-40 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F, and the vegetables are tender when pierced with a fork.
- Step 4: Let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Chicken with Baby Potatoes and Carrots take to make?
Total time is about 55 minutes (15 min prep + 40 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 Herb-Roasted Chicken with Baby Potatoes and Carrots?
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 skin-on chicken thighs from drying out.
Can I substitute ingredients in Herb-Roasted Chicken with Baby Potatoes and Carrots?
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 Herb-Roasted Chicken with Baby Potatoes and Carrots 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 Herb-Roasted Chicken with Baby Potatoes and Carrots?
Chicken chicken 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.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
