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Chicken thighs with vegetables

Herb roasted chicken thighs with vegetables

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4


  • Bone in skin on chicken thighs as many as you desire
  • Variety of long cooking vegetables beets, carrots, green beans, cauliflower, sweet potato, potato, parsnips, etc Enough to cover the bottom of a large rimmed sheet pan.
  • herbs of choice rosemary, thyme, oregano, salt, pepper
  • 1 T. olive oil


  1. Preheat oven to 450 degrees F.
  2. Cut vegetables in about 1.5 inch pieces and place on a baking dish.
  3. Drizzle a small amount of olive oil on the vegetables and toss to coat. You won't need much because you will get quite a bit of liquid/fat from the chicken on top.
  4. Season vegetables liberally with salt and pepper and herbs if you wish. My kids don't like herbs on their veggies so I leave them off.
  5. Put chicken thighs directly on top of the veggies and make sure the skin is dry. Take a towel or paper towel and blot if needed. Cut off extra skin that hangs off of the chicken.
  6. Season chicken thighs liberally with salt, pepper, and herbs. Season under the skin as well for maximum flavor. If you don't have time or energy it's ok to skip under the skin.
  7. Place in hot oven and cook for 45 minutes or until skin is crispy and chicken has reached an internal temperature of 165 degrees F.
  8. Take out of oven and eat!