Herb-Glazed Roast Chicken with Baby Potatoes & Veggies

How to Make It :

Prep the Oven:
Preheat oven to 400°F (200°C).
Season the Chicken:
Pat chicken dry. Rub with olive oil, thyme, garlic powder, paprika, salt, and pepper. Make sure the skin is fully coated — that’s how we get it crispy.
Roast the Potatoes:
Toss halved baby potatoes with olive oil, parsley, and salt. Spread on a baking sheet. Roast for 35–40 minutes, flipping halfway, until golden and fork-tender.
Cook the Chicken:
Place seasoned chicken thighs skin-side up on a baking sheet. Roast 35–40 minutes until skin is deep golden and internal temp reaches 165°F.
For extra crispiness, broil 2–3 minutes at the end.
Sauté the Veggies:
In a skillet over medium heat, add olive oil.
Cook carrots and green beans 6–8 minutes until tender but still slightly crisp. Season lightly.
Plate It Up:
Place crispy chicken thigh on one side of a square white plate.
Add roasted baby potatoes next to it.
Finish with sautéed carrots and green beans.
Spoon a little pan juice from the chicken over the top for that glossy finish.
Boom. Golden, juicy, cozy perfection.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Kcal: ~650 kcal
Servings: 2