Name: Roasted Chicken Thighs with Vegetables and Herb-Infused Potatoes Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ lb Yukon gold potatoes, diced into 1-2″ cubes; 4 medium carrots, cut into 1-2″ pieces; 1 medium yellow onion, chopped; 3 tbsp fresh rosemary, chopped; 4 tbsp olive oil, divided; 2 tsp whole grain Dijon mustard; 1 tbsp honey; Kosher salt, to taste; Ground black pepper, to taste; 2 lbs chicken thighs, skin-on and bone-in (6 thighs); 2 tbsp butter, cut into 6 pats (1 per thigh)

Jump to Recipe· 3.8 from 45 reviews

If you’re on the hunt for a effortlessly elegant meal that bursts with flavor, you’ve got to try the Roasted Chicken Thighs with Vegetables and Herb-Infused Potatoes Recipe. This dish brings together juicy, crispy-skinned chicken thighs nestled atop tender roasted carrots, onions, and golden potatoes, all scented with fresh rosemary and elevated by a honey-Dijon glaze. It’s a comforting, crowd-pleasing dinner that feels both rustic and refined, making every bite a delightful celebration of simple, hearty ingredients working in harmony.

Ingredients You’ll Need

The image shows a white rectangular baking dish filled with layers of food placed on a white marbled surface. In the first frame on the left, the bottom layer consists of mixed chopped vegetables including orange carrot pieces, yellow potatoes, white onions, and some green herbs, all spread evenly. A woman's hand is holding the side of the dish while a spoon rests inside a clear bowl nearby. In the second frame on the right, the vegetable layer remains underneath and is partially covered by raw chicken thighs placed on top. Another woman's hand is shown holding a square piece of butter above the chicken, as if about to place it on the meat. The dish and hands are clearly seen from above with a casual cooking setup. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is half the magic of this recipe. Each one is simple but essential, contributing unique textures, flavors, and aromas that come together to create a perfect balance on your plate.

Yukon gold potatoes: Their creamy texture and buttery flavor make them ideal for absorbing herbs and roasting to golden perfection.
Carrots: Adding natural sweetness and a lovely pop of color to the dish.
Yellow onion: Brings depth and a subtle savory note when roasted alongside the vegetables.
Fresh rosemary: This herb infuses the dish with a piney, aromatic kick that brightens every bite.
Olive oil: Used both for roasting and coating the chicken to achieve a crispy skin and tender vegetables.
Whole grain Dijon mustard: Adds a gentle tang and texture to the honey glaze, balancing sweetness with a bit of bite.
Honey: Gives a beautiful caramelization and subtle sweetness.
Kosher salt and ground black pepper: Essential seasonings that enhance every flavor in this recipe.
Chicken thighs (skin-on, bone-in): The star protein with juicy meat and crisp skin that holds the flavors beautifully.
Butter: Tucked under the chicken skin to add richness and help baste the meat as it roasts.

How to Make Roasted Chicken Thighs with Vegetables and Herb-Infused Potatoes Recipe

Step 1: Heat the Oven

First things first, preheat your oven to 425°F. This high temperature is critical to getting that perfect golden crust on your chicken while roasting the vegetables to tender, caramelized goodness.

Step 2: Season Vegetables

Place your diced Yukon gold potatoes, chopped carrots, onions, and fresh rosemary in a 9×13 baking dish. Season everything generously with kosher salt and freshly cracked black pepper to ensure each bite is flavorful. In a small bowl, whisk together 3 tablespoons of olive oil, honey, and Dijon mustard. Drizzle this mixture over the veggies and toss well so every piece is luxuriously coated. This step layers sweetness, tang, and herbaceous aroma right into your roasted vegetables.

Step 3: Prepare the Chicken

Pat your chicken thighs dry with paper towels to help the skin crisp up beautifully. Arrange the thighs on top of your coated vegetables. Then, gently lift the skin of each thigh and tuck a small pat of butter underneath. This hidden butter melts as it roasts, basting the chicken and infusing it with rich, mouthwatering flavor.

Step 4: Season the Chicken

Brush the chicken thighs with the remaining 3 tablespoons of olive oil, rubbing it in well so each piece is thoroughly coated. Season generously with kosher salt and black pepper. This ensures the chicken skin crisps perfectly and the meat is deliciously seasoned inside and out.

Step 5: Bake the Dish

Cover the baking dish and roast in the preheated oven for 30 minutes to allow the chicken to cook through and the vegetables to soften. After 30 minutes, remove the cover to let the chicken skin brown and crisp up, then continue roasting uncovered for an additional 30 to 40 minutes. You’ll know it’s done when the skin turns a gorgeous golden color and the internal temperature reaches 165°F.

Step 6: Rest and Serve

Once out of the oven, let the dish rest for about 10 minutes. This step allows the juices to redistribute, keeping the meat succulent and tender. When ready, serve the chicken thighs atop the beautifully roasted vegetables and potatoes, spooning the pan juices generously over each portion for an extra burst of flavor. Trust me, this finishing touch takes this dish from wonderful to unforgettable.

How to Serve Roasted Chicken Thighs with Vegetables and Herb-Infused Potatoes Recipe

A white rectangular baking dish holds a cooked meal with five browned chicken thighs placed on top. Underneath, there are roughly chopped golden potatoes and bright orange carrot pieces mixed with light-colored onion slices. The chicken has a shiny, slightly crispy skin with some herbs sprinkled on it. The dish sits on a white marbled surface, with three whole golden potatoes above it, three fresh orange carrots to the right, and two whole shallots, one above the dish and one below, along with a sprig of rosemary at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or a few extra rosemary needles adds a fresh, vibrant pop of green that brightens the plate and complements the warm, earthy flavors of the dish perfectly. A lemon wedge on the side can offer a little zesty brightness your guests will love.

Side Dishes

This recipe is a hearty meal on its own, but a simple green salad dressed with a light vinaigrette or some steamed green beans works beautifully if you want to round out your plate with a fresh, crunchy contrast. Garlic bread or crusty artisan rolls are fantastic for soaking up all those delicious pan juices.

Creative Ways to Present

For a rustic, family-style vibe, serve the chicken thighs right from the baking dish at the center of the table, allowing everyone to help themselves. Alternatively, plate each thigh carefully over a bed of the herb-infused potatoes and vegetables, adding a drizzle of pan juices and a small sprig of rosemary for an elegant touch that’s perfect for special occasions.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the roasted chicken thighs along with the vegetables and potatoes in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to 3 days, making for quick and delicious follow-up meals.

Freezing

You can freeze the cooked components separately or together in freezer-safe containers for up to 2 months. Just make sure the chicken and vegetables are completely cooled before sealing to preserve texture and flavor when thawed.

Reheating

For best results, reheat leftovers gently in a 350°F oven to maintain the crispiness of the chicken skin and prevent the vegetables from turning mushy. A quick 15-20 minutes is usually perfect to warm everything through without drying it out.

FAQs

Can I use boneless chicken thighs for this recipe?

Absolutely, but bone-in thighs tend to stay juicier and roast more evenly. If using boneless, reduce the roasting time slightly to avoid overcooking.

Is it necessary to tuck butter under the chicken skin?

While not mandatory, placing butter under the skin adds incredible richness and helps keep the meat moist during roasting, enhancing the overall flavor dramatically.

What can I substitute for rosemary?

If you don’t have rosemary on hand, thyme or oregano both work well as aromatic herbs that complement roasted chicken and vegetables.

Can I prepare this recipe in advance?

You can chop and season the vegetables a day ahead and prepare the honey-Dijon glaze in advance, but it’s best to add the butter and roast the chicken right before serving for the freshest results.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer—the internal temperature should reach 165°F. The juices running clear is also a good visual cue.

Final Thoughts

I truly hope you give this Roasted Chicken Thighs with Vegetables and Herb-Infused Potatoes Recipe a try soon. It’s one of those dishes that combines comfort, elegance, and pure deliciousness all on one plate. Whether for a weeknight family dinner or a relaxed weekend gathering, it delivers big on flavor with an easy-to-follow process that anyone can master. Happy cooking and even happier eating!