Crispy Herb-Roasted Chicken Thighs with Potatoes and Carrots
A flavorful and crispy roasted chicken thigh dish paired with tender potatoes and carrots, perfect for a comforting meal.
Ingredients
Protein
- 4 pieces Chicken thighs
Vegetables
- 1 pound Baby potatoes
- 2 medium Carrots
Oils & Herbs
- 2 tablespoons Olive oil
- 1 teaspoon Rosemary
- 1 teaspoon Thyme
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Chop potatoes and carrots; mix with herb-infused oil.
- Coat chicken and vegetables with the oil mixture.
- Arrange on a baking sheet and roast for 40 minutes.
- Let rest briefly before serving.
Notes
Ensure chicken is cooked through and vegetables are tender for best results.