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Herb-Crusted Chicken Thighs with Roasted Root Vegetables Recipe

Herb-Crusted Chicken Thighs with Roasted Root Vegetables recipe


This is a yummy dinner with chicken and veggies. The chicken is juicy and has a crust of herbs. The veggies are sweet and soft. You cook them in the oven until they're just right. It's a good meal for your family.


4 large carrots, halved lengthwise and cut into thirds
2 large sweet potatoes, peeled and large diced
1.2 kg chicken thighs, boneless skinless
1 tbsp smoked paprika
1/2 tsp garlic powder
1/4 cup olive oil
1/2 tsp dried rosemary
1/2 tsp dried oregano
Salt to taste
Black pepper to taste


Preheat oven to 450°F (230°C).
Wash and prepare the carrots and sweet potatoes. Place them on a baking sheet.
Drizzle the vegetables with half of the olive oil, then season with salt and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 10 minutes.
While the vegetables are roasting, mix the smoked paprika, garlic powder, dried rosemary, dried oregano, salt, and pepper in a small bowl.
Season the chicken thighs with the herb and spice mixture.
Heat a skillet over medium-high heat and add the remaining olive oil.
Add the chicken thighs to the skillet and cook until browned, about 2-3 minutes per side.
Take the baking sheet out of the oven and place the browned chicken thighs in the middle of the vegetables.
Return the baking sheet to the oven and roast until the chicken is cooked through and the vegetables are tender, about 15 minutes.
Remove from the oven and let it rest for a few minutes before serving.

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