Crispy Herb-Roasted Chicken Thighs with Potatoes and Carrots
A flavorful and crispy roasted chicken dish paired with tender potatoes and carrots, perfect for a comforting meal.
Ingredients
Protein
- 4 pieces Chicken thighs
Vegetables
- 500 grams Baby potatoes
- 300 grams Carrots
Seasonings & Oils
- 3 tablespoons Olive oil
- 1 teaspoon Rosemary dried
- 1 teaspoon Thyme dried
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Mix olive oil, herbs, and spices; coat chicken and vegetables.
- Arrange on a baking sheet and roast for 40 minutes.
- Let rest briefly before serving.
Notes
Ensure chicken skin is crispy for best flavor.