These tender herb roasted chicken thighs are baked with red potatoes and kale for a delicious one-pan meal you can get ready in no time!
Chicken thighs are one of my favorites; I prefer it to the chicken breast meat, which to me feels too dry.
Herb Roasted Chicken Thighs Recipe
For this recipe, I prefer to use my three-quarter size sheet pan instead of a standard 13” x 18” half sheet. This will allow the vegetables enough room to be spread into a single layer without overcrowding, while keeping all ingredients to one single pan.
Keeping all ingredients on a single sheet pan is important. It allows the juice from the chicken and lemon wedges to mingle with the fresh herbs to infuse the potatoes, onion, and kale with incredible flavor while cooking. YUM!
Prep time: 10 minutes
Cook time: 40-47 minutes
- 1½ lbs. red potatoes, cleaned and cut in half
- 1 large red onion, roughly chopped
- 6-8 whole garlic cloves, finely minced
- 3 T. extra virgin olive oil
- 2 T. fresh rosemary, minced
- Sea salt and black pepper, to taste
- 6 bone-in, skin-on chicken thighs
- 10-12 sprigs fresh thyme
- 1 large lemon, cut into 8 wedges
- 2 c. fresh kale, washed, tough stems removed, and thinly sliced
Directions for making herb roasted chicken thighs
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- In a large mixing bowl, combine potatoes, red onions, minced garlic, olive oil, and fresh rosemary. Generously season with salt and black pepper, to taste, and arrange the veggies on the prepared baking sheet in a single layer.
- Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season the chicken with additional salt and black pepper, if desired, and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme.
- Roast in the pre-heated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done. Remove baking sheet from the oven and stir in the fresh kale.
- Return the sheet pan to the oven and roast for another 10-12 minutes, or until the chicken is completely cooked* and the kale is wilted. Remove from oven and transfer chicken and potatoes to a serving platter and loosely cover with foil. Let chicken rest for 5 minutes before serving. Enjoy!
The minimum safe recommended cooking temperature for chicken thighs is 165°F (74°C). It’s best to check the temperature. Here’s a list of instant red thermometers.