Rosemary-Thyme Chicken with Roasted Root Vegetables
A simple one-pan dinner featuring tender chicken thighs roasted with carrots, potatoes, and onions, enhanced by the earthy notes of rosemary and thyme. This mediterranean-inspired one pot ready in about 55 minutes pairs tablespoons olive oil, teaspoon dried rosemary, teaspoon dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 pounds, halved baby potatoes
- 1 pound, peeled and cut into 1-inch chunks carrots
- 1, cut into wedges onion
- 1/4 cup chicken broth
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, whisk together 2 tablespoons olive oil, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the 4 bone-in, skin-on chicken thighs and toss until evenly coated.
- Step 2: Transfer the chicken to a roasting pan, placing thighs skin-side up. Arrange the 1.5 pounds baby potatoes (halved), 1 pound carrots (peeled and cut into 1-inch chunks), and 1 onion (cut into wedges) around the chicken.
- Step 3: Pour 1/4 cup chicken broth over the vegetables and chicken. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender when pierced with a fork.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Thyme Chicken with Roasted Root Vegetables 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 Rosemary-Thyme Chicken with Roasted Root 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 tablespoons olive oil from drying out.
Can I substitute ingredients in Rosemary-Thyme Chicken with Roasted Root 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 Rosemary-Thyme Chicken with Roasted Root 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 Rosemary-Thyme Chicken with Roasted Root Vegetables?
Mediterranean one pot 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
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★★
This has become our go-to one pot dish. We make it weekly.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
