Cookwith

Name: Rainy Day Oregon Herb-Roasted Chicken Thighs with Spring Vegetables
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 1 1/2 tbsp olive oil; 2 tsp fresh rosemary, finely chopped; 2 tsp fresh thyme leaves; 2 cloves garlic, minced; 1 lemon, zested and juiced; 3/4 tsp kosher salt; 1/2 tsp black pepper; 1 cup baby Yukon gold potatoes, halved; 1 cup rainbow carrots, sliced into 1/2-inch pieces; 1 cup sugar snap peas, trimmed; 1 small red onion, cut into wedges; 1/2 cup low-sodium chicken broth; Fresh parsley, chopped (for garnish)

Rainy Day Oregon Herb-Roasted Chicken Thighs with Spring Vegetables

CinnamonTurnip5871

This comforting, herb-roasted chicken thigh recipe is a perfect match for a rainy Oregon evening. Fresh rosemary and thyme infuse aromatic depth, while lemon zest and juice provide a bright lift. Roasting skin-on chicken thighs ensures a crispy, golden finish and juicy interior, while a medley of spring vegetables—baby potatoes, carrots, sugar snap peas, and red onion—take on flavor from the pan drippings. The dish is finished with a flourish of fresh parsley for color and freshness. It’s a cozy, one-pan meal that celebrates seasonal produce and classic technique.

Ingredients

Instructions

Preheat your oven to 425°F (218°C).
Pat chicken thighs dry with paper towels. In a small bowl, combine olive oil, rosemary, thyme, garlic, lemon zest, 1 tbsp lemon juice, salt, and pepper. Rub mixture all over chicken thighs, including under the skin.
Arrange chicken thighs skin side up in a large roasting pan or ovenproof skillet. Scatter potatoes, carrots, and onion around the chicken. Pour chicken broth into the pan (avoiding pouring over the chicken).
Roast for 20 minutes. Add sugar snap peas to the pan, tossing them gently with other vegetables. Continue roasting another 10-15 minutes, until chicken skin is golden and crisp and internal temperature reaches 165°F (74°C).
Transfer chicken and vegetables to a serving platter. Spoon pan juices over the top. Garnish with freshly chopped parsley and serve immediately.