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Lunch recipe · from the recipe book

Garlic Herb Chicken Thighs with Crispy Potatoes

Juicy garlic-and-thyme chicken thighs roast over crisp-edged russet potatoes and sweet carrots, finished with a bright parsley-lemon drizzle.

Garlic Herb Chicken Thighs with Crispy Potatoes

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesspatted dry
  • 3 medium640 gRusset potatoescut into 1-inch chunks
  • 5 medium300 gCarrotscut into 1/2-inch coins
  • 1½ medium160 gYellow onioncut into wedges
  • 2½ tbsp36 gOlive oil
  • 6 cloves18 gGarlicminced
  • 1 tbsp3 gDried thyme
  • 1¾ tsp2 gDried rosemarycrumbled
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • 2 tbsp30 gLemon juice

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a small bowl, stir together the garlic, thyme, rosemary, half the olive oil, half the salt and half the black pepper to make a garlic herb paste.
  3. On the sheet pan, toss the potato, carrot and onion with one third of the remaining olive oil (about 4 g left for later is not needed; use all but a teaspoon), the remaining salt and the remaining black pepper, then spread them in one layer.
  4. Roast the vegetables for 15 minutes.
  5. Meanwhile, rub the chicken thighs all over with the garlic herb paste.
  6. Push the vegetables to the edges, set the chicken thighs in the center and roast 25 to 30 minutes, until the potatoes are golden and the chicken reaches 165°F (74°C) inside.
  7. Whisk the parsley, lemon juice and the last of the olive oil together.
  8. Rest the chicken 5 minutes, then spoon the parsley-lemon drizzle over the chicken and vegetables and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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