Herb-roasted chicken with potatoes and carrots is a rustic, one-pan meal that blends succulent chicken, tender vegetables, and aromatic herbs into a wholesome and flavorful dish. It’s a satisfying, nourishing classic perfect for family dinners and weekend gatherings.

Why You’ll Love This Recipe

This recipe offers convenience and comfort in every bite. The chicken turns golden and crisp on the outside while remaining juicy within. Meanwhile, the potatoes and carrots soak up the flavorful drippings and herbs as they roast, creating a well-balanced, fuss-free dish that requires minimal prep and cleanup.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Bone-in, skin-on chicken thighs or drumsticks
Yukon gold or russet potatoes, cut into wedges
Carrots, peeled and sliced
Olive oil
Garlic cloves, minced
Fresh rosemary, chopped
Fresh thyme, chopped
Paprika
Salt and black pepper
Lemon wedges (optional, for serving)

Directions

Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
Toss potatoes and carrots in a bowl with olive oil, half of the garlic, and a pinch of rosemary and thyme. Season with salt and pepper.
Spread vegetables in a single layer in the baking dish.
Pat chicken dry. Rub with olive oil, remaining garlic, paprika, rosemary, thyme, salt, and pepper.
Place chicken pieces on top of the vegetables.
Roast uncovered for 40–50 minutes, or until chicken reaches 165°F (74°C) and vegetables are fork-tender.
Optional: Broil for 2–3 minutes at the end for extra crisp skin.
Rest 5 minutes before serving. Serve with lemon wedges if desired.

Servings and timing

Serves: 4
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour

Variations

Boneless Option: Use boneless thighs for quicker cooking. Reduce roasting time by 10 minutes.
Add Vegetables: Include onions, parsnips, or Brussels sprouts.
Spice Mix: Use Italian seasoning or smoked paprika for variation.
Marinate Ahead: Marinate the chicken in olive oil, lemon juice, and herbs for deeper flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions. Freeze cooked chicken and vegetables separately for up to 1 month; thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breasts?

Yes, but monitor them closely to prevent overcooking. Bone-in thighs offer more flavor and moisture.

Do I need to peel the potatoes?

No, just scrub them clean. Leaving the skin adds texture and nutrients.

Can I use dried herbs?

Yes, substitute with one-third the amount of dried herbs.

Should I flip the chicken while roasting?

Not necessary. Keep the skin side up for crispness.

How do I keep the chicken juicy?

Avoid overcooking and allow the meat to rest before serving.

Can I cook this on a sheet pan?

Yes, a sheet pan ensures even roasting and caramelization.

Is this meal gluten-free?

Yes, it’s naturally gluten-free. Just ensure all seasonings are gluten-free.

Can I make this dish in advance?

Yes, prep and season everything, then refrigerate until ready to roast.

Can I use baby carrots?

Yes, but cut them in half lengthwise for even cooking.

What should I serve with this?

It’s a complete meal, but a green salad or crusty bread pairs beautifully.

Conclusion

Herb-roasted chicken with potatoes and carrots is a timeless, nourishing dish that’s as easy to make as it is flavorful. With its crisp-skinned chicken and perfectly roasted vegetables, it’s a dependable go-to for comforting, wholesome dinners that bring everyone to the table.

Herb-Roasted Chicken with Potatoes and Carrots

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy cheesecake layered over a buttery cookie crust, topped with golden caramel and crunchy toasted pecans—a perfect dessert for any celebration.

Author: Emma Harper
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 6 hours
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (160°C). Line a springform pan with parchment paper and grease the sides.
Mix cookie crumbs, melted butter, and brown sugar. Press into pan to form crust. Bake for 10 minutes, then let cool.
In a large bowl, beat cream cheese and granulated sugar until smooth.
Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract until fully combined.
Pour filling over cooled crust and smooth the top.
Place pan in a water bath and bake for 55–65 minutes, or until center is just set.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight.
Before serving, top with caramel sauce, chopped toasted pecans, and crushed cookies.