Name: Delicious and Easy Baked Herb-Crusted Chicken Thighs with Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp Dijon mustard (optional but adds great flavor); 1 tsp salt; ½ tsp black pepper; 1 tsp paprika; 1 tsp dried thyme; 1 tsp dried rosemary (crushed); 1 tsp dried parsley; ½ tsp onion powder; Juice of ½ lemon (optional – brightens the flavor); 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 zucchini, sliced into half-moons; 1 red onion, cut into wedges; 1 cup cherry tomatoes (optional); 2 cups baby potatoes, halved; 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; ½ tsp dried oregano or thyme

Description

Baked Herb-Crusted Chicken Thighs with Roasted Vegetables is a hearty, flavorful dish that features bone-in, skin-on chicken thighs coated in a savory herb blend. The chicken is baked to perfection, with the skin becoming crispy while the meat remains juicy and tender. The roasted vegetables—such as bell peppers, zucchini, and baby potatoes—are seasoned and baked alongside the chicken, making it a one-pan wonder that’s easy to clean up.

Ingredients

Scale

For the Chicken:

6 bone-in, skin-on chicken thighs
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp Dijon mustard (optional but adds great flavor)
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp dried thyme
1 tsp dried rosemary (crushed)
1 tsp dried parsley
½ tsp onion powder
Juice of ½ lemon (optional – brightens the flavor)

For the Roasted Veggies:

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, sliced into half-moons
1 red onion, cut into wedges
1 cup cherry tomatoes (optional)
2 cups baby potatoes, halved
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp dried oregano or thyme

Instructions

Preheat the Oven
Preheat to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.
Prepare the Herb Mixture
In a small bowl, mix olive oil, garlic, Dijon mustard, salt, pepper, paprika, thyme, rosemary, parsley, onion powder, and lemon juice (if using).
Season the Chicken
Pat chicken thighs dry with paper towels (this helps them crisp). Rub the herb mixture evenly over each thigh, coating under the skin if possible.
Prepare the Veggies
Toss all veggies with olive oil, salt, pepper, and oregano. Spread them evenly around the chicken on the baking sheet.
Bake
Roast in the preheated oven for 40–45 minutes, or until chicken reaches 165°F (74°C) internal temperature and the skin is golden brown.
Tip: Flip or stir the veggies halfway through cooking for even roasting.
Optional – Broil for Extra Crispiness
Broil for 2–3 minutes at the end if you want crispier chicken skin.
Serve
Let rest for 5 minutes, then serve chicken with the roasted vegetables. Garnish with fresh herbs or a squeeze of lemon juice.

Notes

For extra flavor, marinate the chicken thighs for a few hours or overnight before baking. You can also switch up the vegetables based on what’s in season—sweet potatoes, zucchini, or asparagus all roast beautifully with the same herbs. Serve with a side of quinoa or brown rice for a complete, balanced meal.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with veggies
Calories: 320

Keywords: Herb-Crusted Chicken, Roasted Chicken Thighs, Baked Chicken Thighs with Vegetables