Herb-Roasted Chicken with Root Vegetables

Instructions

1. 1

   Preheat oven

   Preheat your oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels — this is the key to crispy skin.

2. 2

   Season everything

   Toss the vegetables and garlic with 2 tablespoons of olive oil, half the herbs, salt, and pepper. Spread in a single layer in a large roasting pan.

3. 3

   Prepare the chicken

   Rub the chicken thighs with the remaining olive oil and herbs. Season generously with salt and pepper on both sides.

4. 4

   Roast together

   Nestle the chicken thighs skin-side up on top of the vegetables. Roast for 45–55 minutes until the chicken skin is deep golden and the internal temperature reaches 165°F (74°C).

5. 5

   Rest and serve

   Let the chicken rest for 5 minutes before serving. Spoon the pan juices over everything for extra flavor.