Perennial Herb-Roasted Chicken Thighs

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

Juicy chicken thighs roasted with garden-fresh herbs, perfect for a weeknight dinner inspired by the garden center's perennial selections. This american-inspired chicken ready in about 55 minutes pairs Chicken thighs, Olive oil, Fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 485 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then season generously with 1 teaspoon salt and 1/2 teaspoon black pepper. In a large bowl, toss 1 1/2 lbs chicken thighs with 2 tablespoons olive oil, 3 sprigs fresh rosemary (leaves stripped), 2 sprigs fresh thyme (leaves stripped), and 4 minced garlic cloves until evenly coated.
  2. Step 2: Spread 1 lb quartered red potatoes and 1/2 lb cut carrots evenly around the chicken in a large roasting pan. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon salt and a pinch of black pepper. Toss to coat.
  3. Step 3: Arrange 1 thinly sliced lemon over the vegetables and chicken. Roast in preheated oven for 35-40 minutes, basting vegetables with pan juices every 15 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and golden at the edges.
  4. Step 4: Remove from oven and let rest for 5 minutes. Discard rosemary and thyme stems, then serve chicken thighs with roasted potatoes, carrots, and lemon slices.

Frequently asked questions

How long does Perennial Herb-Roasted Chicken Thighs 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 Perennial Herb-Roasted Chicken Thighs?

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 Perennial Herb-Roasted Chicken Thighs?

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 Perennial Herb-Roasted Chicken Thighs 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 Perennial Herb-Roasted Chicken Thighs?

American 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

Related recipes