roasted chicken thighs

Roasted Chicken Thighs with potatoes and carrots is a simple and delicious meal that is comforting, flavorful, and delicious. The perfect weeknight meal!

Roasted Chicken Thighs with Potatoes and Carrots

red potatoes, quartered

baby carrots,

olive oil

salt and pepper

brown sugar

garlic powder

thyme

paprika

sea salt

chicken thighs

butter, cubed

Preheat the oven to 400 degrees F.

Using a cast iron skillet, add the potatoes, carrots, olive oil, salt, pepper, and toss until evenly distributed.

Spread evenly at the bottom of the skillet.

In a small shallow dish, stir together the brown sugar, garlic powder, thyme, paprika, and salt. Set aside.

Rub each chicken thigh with a quarter of the butter and rub in the spice mixture.

Place on top of the vegetables in the cast iron skillet. Continue with each chicken thigh.

Place in the oven to bake for 25 to 30 minutes, until the chicken is cooked thoroughly and the vegetables are fork tender.

Carefully remove from the oven and allow to sit for 5 minutes before serving.

Adapted from the Barefoot Contessa's <a href="http://www.amazon.com/gp/product/0307464873/ref=as_li_qf_sp_asin_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0307464873&amp;linkCode=as2&amp;tag=alexandrask06-20" target="_blank" rel="noopener">Foolproof</a>

If you feel like getting ahead, you can marinate the chicken in the mustard and buttermilk overnight or for a few hours; if you don't have time, don't worry. I made this for my in-laws without marinating the chicken at all, and they raved. If you marinate the chicken, too, the buttermilk definitely acts as a tenderizer.

You can use any combination of bone-in, skin-on thighs or drumsticks. I love using thighs with this recipe.

A few changes from the original recipe:

You can find the original recipe online in various places, but these are the basic changes I've made: fresh bread crumbs versus panko; 4 tablespoons olive oil versus 2 tablespoons olive oil + 2 tablespoons butter; buttermilk versus white wine (because the buttermilk is thicker than wine, I find the breadcrumbs stick to it better); 4 thighs and 4 drumsticks versus 1 chicken cut into 8 pieces; oven temp at 400ºF the entire time.

If you are up for a little adventure...

... this is what I suggest: Buy two chickens. Cut them up (<a href="http://www.youtube.com/embed/jr8ECSz-Ouc?rel=0" target="_blank" rel="noopener">video guidance here</a>). Use the 4 thighs and 4 drumsticks here. Remove the breasts from the bones and make these <a href="https://alexandracooks.com/2010/09/13/how-to-make-the-most-of-one-whole-chicken-part-one-broiled-tarragon-breasts/" rel="">tarragon chicken breasts</a> on a subsequent evening. With the wings, necks, backbones, and breast bones, make <a>stock</a>. After two hours of gentle simmering, pull the meat from the stock bones, and make a simple chicken salad: mayonnaise + relish + a squeeze of lemon. Return the bones to the pot and gently simmer for another hour.

Ina Garten's Dijon Mustard Roasted Chicken Thighs

bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks

Dijon mustard

buttermilk

garlic cloves,

thyme leaves (if the strands are soft, no need to strip the leaves)

lemon

salt and black pepper

breadcrumbs

Preheat the oven to 400ºF and place oven rack in the middle of the oven. In a small bowl, whisk together the mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to coat.

Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the breadcrumbs and olive oil, and pulse a few times to moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl or onto a large plate — something with sides is best.

Line a sheet pan with parchment paper (for easy clean-up — this is not necessary, but I like using parchment.) Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan crumb-side up. After one or two pieces have been dipped, the crumb mixture might not adhere to the chicken as well. Just use your hands to press the remaining crumbs onto the chicken pieces.

Bake the chicken for 40 minutes. Check on the chicken. If necessary cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.

Beautiful recapie , turned out delicious and it disappeared so fast. Surprised how easy it was to make, love it.

Wow, so delicious!! I made as shown but cut the recipe in half for 4 thighs. I baked at 400 for 40 minutes then turned the oven off for 5 then removed and let rest for 10 (they were big thighs). These were so good - the fresh bread crumbs really made a difference. Thank you!

I used this recipe for a community lunch, .73 drumsticks!    It was a great success.  Is there anyway you could use the marinade that was left?   Would have to be really cooked to a high temperature being it was coating raw chicken.  Just asking

I made with gluten-free panko crumbs.  Will certainly make again.  It was a nice change to my restricted diet.

The flavors were great! Is the skin meant to crisp up? Mine didn't.

This was awesome!  Better than any true fried chicken. 

This Garlic Butter Chicken Thighs recipe with potatoes is the juiciest, most flavorful one-pan dinner. Chicken, potatoes, and mushrooms cooked in one pan and ready in less than an hour.

Garlic Butter Baked Chicken Thighs with Potatoes

potatoes, (quartered)

mushrooms

½ teaspoon sweet paprika

salt

black pepper

salt and fresh ground pepper, (or to taste)

butter, (softened)

garlic, (minced)

parsley

oregano

lemon slices, (for garnish)

chopped fresh parsley, (for garnish)

Preheat oven to 425˚F.

Transfer prepared potatoes and mushrooms to a 13x9 baking dish.

Add olive oil to the potatoes and mushrooms, and season with paprika, salt, and pepper; toss to coat and set aside.

Pat dry the chicken thighs and season with salt and pepper; set aside.

In a small mixing bowl combine softened butter, garlic, lemon zest, parsley, oregano, and thyme; mash with a fork until thoroughly combined.

Rub butter mixture all over the chicken thighs.

Place chicken thighs over potatoes and mushrooms.

Bake, uncovered, for 35 to 37 minutes, or until chicken’s internal temperature registers at 165˚F.

To crisp up the skin, broil on HIGH for 2 to 3 minutes toward the end of the cooking process.

Remove from oven.

Garnish with lemon slices and parsley; serve.

Baked Chicken Thighs that are juicy and tender with the most delicious crispy skin. This easy sheet pan dinner is made with roasted asparagus, cherry tomatoes, and an easy lemon and garlic vinaigrette that's all made in one pan!

Baked Chicken Thighs

chicken thighs (about 2 lbs.)

olive oil (divided)

kosher salt (divided)

black pepper (divided)

asparagus (about 1 lb.)

cherry tomatoes

lemon (quartered)

garlic (peeled)

Vinaigrette

Preheat oven to 425F. Place chicken thighs skin-side up on a rimmed baking sheet. Drizzle&nbsp;with 1 tablespoon olive oil; sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Bake for 25 minutes.

Meanwhile, in a medium bowl, combine asparagus, tomatoes, lemon quarters garlic, lemon&nbsp;zest, and remaining 1 tsp. salt and ½ teaspoon pepper, tossing to coat.&nbsp;

Remove chicken from oven; add asparagus and tomatoes to baking sheet. Return chicken to oven; bake until chicken&nbsp;is golden brown and cooked through, about 20 minutes more.

Remove chicken from oven; let rest 5 minutes. While chicken rests, prepare Roasted Garlic-Lemon Vinaigrette. Spoon over chicken and vegetables.

In a small bowl, mash 4 roasted garlic cloves (from sheet pan) with a fork. Whisk in 3&nbsp;tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper until a chunky paste forms.

Whisk in 3 to 4 tablespoons lemon juice (from roasted lemons), 1 teaspoon honey, and ½&nbsp;teaspoon lemon zest.

To Make the Baked Garlic-Lemon Vinaigrette

These garlic and herb roasted chicken thighs are crispy, juicy and incredibly quick and easy!

Roasted Chicken Thighs with Garlic and Herbs

bone-in, skin-on chicken thighs (about 3 ½ lbs. total)

garlic cloves, minced (about 2 teaspoons)

rosemary ((or 2 teaspoons dried rosemary))

thyme ((or 2 teaspoons dried thyme))

chives

Kosher salt and black pepper

Adjust oven rack to one position higher than the center. Preheat oven to 400° F. Line a large rimmed baking sheet with foil and place a wire rack on top. Spray the wire rack with cooking spray. Set aside.

Pat chicken dry with paper towels.

In a large bowl, combine olive oil, garlic, rosemary, thyme, oregano and chives. Add the chicken thighs, a few at a time, and toss to coat in the herb mixture.

Place the chicken in a single layer on the prepared baking sheet. Season liberally with salt and pepper. Roast in the oven for about 40-45 minutes, or until the chicken is golden brown and reaches an internal temperature of 165° F.

Crispy, flavorful and healthy! This Dump-and-Bake Rosemary Chicken and Potatoes is an easy dinner recipe that comes together with almost no prep work.

Dump-and-Bake Rosemary Chicken and Potatoes

bone-in, skin-on chicken thighs (about 2 lbs.)

½ lbs. petite red potatoes, quartered (or halved,

rosemary ((plus extra for serving))

garlic

pepper

Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil and spray with cooking spray. Set aside.

In a large Ziploc bag (or in a large bowl), combine olive oil, rosemary, garlic, salt and pepper. Add chicken and potatoes; toss to coat.

Spread chicken (skin-side up) and potatoes in a single layer on the prepared baking sheet. Season chicken with additional salt and pepper.

Bake for about 30 minutes (stirring potatoes halfway through), or until chicken reaches an internal temperature of 165 degrees F and the potatoes are tender and crispy. Toss potatoes in pan juices just before serving. Garnish with additional rosemary, if desired.

These Greek Yogurt Roasted Chicken Thighs will knock your socks off. They’re seriously easy to throw together with minimal work for you and can easily be prepped ahead!

GREEK YOGURT ROASTED CHICKEN THIGHS

chicken

container Greek yogurt

In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, parsley, thyme, garlic powder, salt and pepper until well combined.

Add chicken pieces into the yogurt mixture and mix until the chicken is fully coated.

Marinate for at least 15 minutes, even better if it's overnight.

When you're ready to cook the chicken thighs, place them into a greased 9" x 13" baking pan, skin side up.

Bake at 425 degrees for 40-50 minutes or until golden brown and crispy with an internal temperature of 162 degrees.

Remove from the oven and rest for 5 minutes to bring the temperature up to 165 degrees. Garnish with additional lemon wedges and chopped parsley and serve immediately!

https://www.youtube.com/watch?v=J3DVRzImeZ8

These Greek Yogurt Roasted Chicken Thighs will knock your socks off. They're seriously easy to throw together with minimal work for you and can easily be prepped ahead!

Greek Yogurt Roasted Chicken Thighs

This tender and crispy, Italian baked chicken thighs recipe is incredibly easy and made in the oven in about 35 minutes! Bone-in chicken thighs are marinated with garlic cloves,  olive oil, Italian seasoning, and fresh lemon juice for the best bold flavors.

Crispy and Juicy Baked Chicken Thighs Recipe

chicken thighs (bone-in; skin-on)

Italian seasoning

Kosher salt (to taste)

Kosher pepper (to taste)

chicken stock

parsley (chopped)

lemon (to garnish; optional)

Place all the ingredients, except for the stock and parsley, in a Ziploc bag. Stir well through the bag to coat the chicken thighs.

Marinade the chicken thighs for one hour or overnight.

Preheat the oven to 425°F.

Preheat a large oven-safe skillet over medium-high heat. Sear the chicken until golden brown on both sides.

Pour over the stock and stir a bit to release those brown bits from the bottom of the pan.

Transfer to the preheated oven.

Bake for 30-35 minutes, or until the internal temperature reads 165°F.

Garnish with chopped parsley and lemon slices, if desired.

Juicy, tender Roasted Lemon Rosemary Chicken with potatoes and an outstanding lemon-y sauce. All you need is one pan and less than 1 hour to make this wholesome and delicious meal! Perfect for a busy weeknight meal or healthy meal prep.

Roasted Lemon Rosemary Chicken with Potatoes

salt & pepper

baby potatoes

chicken broth (low sodium)

lemon zest

lemon juice

Tablespoon dijon mustard

Tablespoon honey (maple syrup

olive oil ()

fresh rosemary, chopped

Preheat oven to 425F.

Mix lemon sauce ingredients: Whisk all of lemon sauce ingredients together in a bowl - chicken broth, lemon juice &amp; zest, honey, dijon mustard, garlic, and chopped rosemary. Set aside.

Prep potatoes:  wash potatoes, then slice in half (or quarter if larger).

Brown chicken: season chicken thighs with salt and black pepper on both sides. Then in a skillet pan with 1 tablespoon of oil, brown chicken on both sides (2-3 minutes per side). Then remove from heat.

Add potatoes and lemon sauce: In the same pan with browned chicken, add sliced potatoes and lemon slices. Then pour all of lemon sauce over top of ingredients.

Bake: then transfer to the oven and bake for 30-35 minutes, or until chicken is cooked through. Serve right away! See notes for serving suggestions.

Pan-roasted lemon chicken thighs are juicy and delicious! This easy recipe cooks in one skillet with a garlicky olive-oil and lemon marinade.

Pan-Roasted Lemon Chicken Thighs with Rosemary

lemons

kosher salt

Maras

red chili

chopped aromatic fresh herbs (such as thyme, rosemary, marjoram

¾ pounds boneless skinless chicken thighs (about 6 pieces)

Grate the zest of the whole lemon into a large bowl, then slice it in half and squeeze the juice into the bowl (You should have enough juice to make a ¼ cup. If not, squeeze in half of a second lemon). Slice the remaining ½ lemon into thin half moons, then set them aside.

Add the salt, olive oil, chili pepper, garlic and herbs to the bowl and whisk together. Put the chicken in the bowl, turning the pieces around to coat in the marinade. At this point you can cook the chicken right away. Otherwise marinate 15-30 minutes or up to 8 hours in the refrigerator.

Arrange oven rack six inches from heat source and preheat the broiler.

Heat a 12-inch cast-iron or other oven-proof skillet large enough to hold the chicken without crowding, over medium-high heat on the stovetop. When the pan is hot, drizzle in enough olive oil to coat the bottom. Add the chicken pieces to the pan, reserving the marinade.

Cook 5-7 minutes, or until the chicken begins to brown. Take the pan off the heat and turn the chicken pieces over. Pour the remaining marinade over the chicken, tuck the lemon slices in and around the pan and place under the broiler. Cook until the chicken is firm and golden and lemon slices begin to brown, about 5 more minutes.

Transfer the chicken to a serving dish and pour the pan juices over. Garnish the dish with fresh herb sprigs, if desired.

https://content.jwplatform.com/videos/9WDqC5Fo.mp4

Pan Roasted Lemon Chicken Thighs

Crispy Oven Baked Chicken Thighs made with just 3 ingredients.  This recipe is so simple, you can make it any night of the week!

Crispy Oven Baked Chicken Thighs

Chicken thighs

Tablespoons Olive Oil

Salt and Freshly Ground Pepper

Place the chicken thighs on a baking sheet lined with non-stick foil (about 2 inches apart).

Brush with olive oil, sprinkle with salt and fresh ground pepper and bake at 425°F for 35-40 minutes, but as chicken thighs vary in size, it’s a good idea to use a meat thermometer. A safe cooking temperature for cooked chicken is 165°F.

Serve hot.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1572355914/effjibmwm0pj40qybnyj.mp4

This recipe for Crispy Oven Baked Chicken Thighs is so deliciously simple you'll add it to your regular rotation.

Chicken Thigh Sheet Pan Recipe with Broccoli Sweet Potato and Bell Pepper

lb BL SL Chicken thighs

lb Broccoli

mushroom

Sweet Potato

Red Potatoes

sm Green bell peppers

sm Onion

Rotisserie seasoning

Olive Oil

Salt and pepper

Baked Chicken Thighs are incredibly easy and family friendly. Try my #1 secret for baking the best, juiciest chicken thighs of your life!

Best Baked Chicken Thighs

— 4lbs bone-in, skin-on chicken thighs (7-8 thighs)

extra virgin olive oil

onion powder

Italian Seasoning

Preheat the oven to 400 degrees then get out a 9x13" baking pan and set aside.

Remove the chicken thighs from their packaging then trim off excess skin if necessary. Pat very dry with paper towels then place the thighs inside the baking pan.

To a small bowl add the ingredients for the seasoning mix then stir to combine. Drizzle the tops of the chicken thighs with the extra virgin olive oil then sprinkle on the seasoning mix. Use your hands to rub the oil and seasonings all over the fronts and backs of the thighs.

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The most viewed roasted chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Ina Garten's Dijon Mustard Roasted ...

Garlic Butter Baked Chicken Thighs ...

Baked Chicken Thighs

Roasted Chicken Thighs with Garlic ...

Dump-and-Bake Rosemary Chicken and ...

GREEK YOGURT ROASTED CHICKEN THIGHS

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Pan-Roasted Lemon Chicken Thighs wi...

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The most viewed roasted chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine