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Garlic Herb Chicken Thighs with Roasted Veggies

Servings: 4
Active Time: 15 minutes
Total Time: 35–40 minutes

Ingredients

For the Chicken:
  • 4 chicken thighs (bone-in, skin-on or boneless)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1 tsp dried rosemary (or 1 tbsp fresh)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp lemon juice
For the Roasted Vegetables:
  • 1 head Romanesco, cut into florets
  • 1 fennel bulb, trimmed and thinly sliced
  • 2 carrots, peeled and sliced (optional)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes (optional, for heat)

Instructions

  1. Preheat Oven & Prepare Chicken
    • Preheat oven to 400°F (200°C).
    • In a small bowl, mix olive oil, garlic, thyme, rosemary, salt, pepper, and lemon juice.
    • Rub this mixture all over the chicken thighs and let them sit while preparing the vegetables.
  2. Prep the Romanesco & Fennel
    • On a baking sheet, toss Romanesco florets, sliced fennel, and carrots with olive oil, garlic powder, salt, and pepper.
    • Spread them into an even layer.
  3. Roast the Chicken & Veggies
    • Place the chicken thighs skin-side up on the same baking sheet (or in a separate dish if needed).
    • Roast for 30–35 minutes, turning the vegetables halfway through.
    • Chicken is done when it reaches an internal temp of 165°F (74°C).
  4. Broil for Extra Crispiness (Optional)
    • For crispier skin, broil the chicken for 2–3 minutes at the end of roasting.
  5. Serve
    • Plate the chicken with a side of roasted Romanesco, fennel, and carrots.
    • Optional: Garnish with extra lemon juice or fresh herbs.

Make It Your Own:

  • Use Bone-In Chicken Breast: Adjust roasting time to 25–30 minutes.
  • Swap the Carrots: Try roasting celery or turnips instead.
  • Add Grains: Serve with rice, quinoa, or crusty bread for a complete meal.