Garlic-Herb Roasted Chicken with Potatoes & Veggies
Juicy, golden chicken with buttery baby potatoes, tender carrots, and green beans—all coated in savory garlic-herb goodness. This cozy dinner is straight-up comfort food!
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
2 bone-in, skin-on chicken thighs
1 lb (450 g) baby potatoes, halved
1½ cups baby carrots
1½ cups fresh green beans
2 tbsp olive oil
2 tbsp melted butter
3 garlic cloves, minced
1 tsp dried parsley
1 tsp dried thyme
½ tsp dried rosemary
½ tsp paprika
½ tsp garlic powder
Salt and freshly cracked black pepper
1 tbsp fresh lemon juice
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Heat the oven to 425°F (220°C). Pat the chicken thighs dry so that skin gets nice and crispy.
Mix olive oil, melted butter, garlic, parsley, thyme, rosemary, paprika, garlic powder, salt, and pepper. Rub some of the mixture generously over the chicken.
Toss the baby potatoes with some of the remaining garlic-herb butter. Arrange them on a baking sheet and roast for about 15 minutes.
Add the chicken thighs and continue roasting for 30–35 minutes, until deeply golden and the thickest part reaches at least 165°F (74°C).
Toss the carrots and green beans with the remaining seasoning mixture. Roast or sauté them for 10–15 minutes until tender and glossy while still holding their shape.
Finish everything with a little lemon juice. Plate the golden chicken on the upper-left, potatoes on the upper-right, and carrots with green beans across the bottom, just like the photo. Dig in!
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: ~670 per serving | Servings: 2