Slow-Roasted Herb Chicken with Potatoes and Carrots

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Juicy chicken thighs roasted with rosemary and thyme alongside caramelized potatoes and carrots for a foolproof, flavorful one-pan meal. This American one-pot recipe, ready in about 65 minutes, pairs chicken thighs, baby potatoes, and carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 "Build a week of meals around this recipe" 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 chicken thighs, bone-in, skin-on
• 1.5 lbs baby potatoes, halved
• 2 carrots, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Pat 4 bone-in, skin-on chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: In a large bowl, toss 1.5 lbs halved baby potatoes and 2 carrots cut into 1-inch pieces with 2 tbsp olive oil, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a parchment-lined baking sheet.
3. Step 3: Place chicken thighs skin-side up on top of the vegetables. Scatter 2 minced garlic cloves over the chicken. Roast for 45-50 minutes until chicken reaches 165°F internally and vegetables are tender with golden-brown edges.