Herb roasted chicken is a simple, yet mouthwatering dish that brings a burst of flavor to your dinner table. This recipe features juicy chicken thighs, crisp skin, and vibrant veggies, making it a healthy and kid-approved choice for any meal.
Table of Contents
Herb Roasted Chicken Ingredients
Chicken Thighs and Marinade
For this recipe, you will need 8 chicken thighs, skin on and bone in. Their rich flavor and tender texture make them perfect for roasting. To create a delightful marinade, combine 2 tablespoons of olive oil, salt, and pepper with the chicken. This combination allows the chicken to soak up the zesty essence of lemon and aromatic herbs.
Fresh Herbs and Seasonings
Fresh herbs elevate this dish, adding vibrant flavors. Use 4 sprigs of rosemary, coarsely chopped, and 2 teaspoons of fresh thyme leaves. The bright notes of lemon zest and wedges contribute to the herbaceous profile, while 4 coarsely chopped shallots add a sweet onion flavor that complements the chicken beautifully.
Seasonal Vegetables
To enhance this dish, incorporate seasonal vegetables like 1 lb of asparagus (trimmed and chopped), and 2 zucchini (halved lengthwise and chopped). These vegetables not only add color but also provide a satisfying crunch. Fresh or frozen peas (1¼ cups) can be tossed in as well, creating a medley of textures and tastes.
Optional Toppings
For an extra burst of flavor, consider adding ¼ cup of torn fresh mint and ½ cup of crumbled feta cheese before serving. The mint brings a refreshing touch, while the feta adds a briny richness that perfectly balances the dish.
How to Make Herb Roasted Chicken
Preparing the Chicken
Start by preheating your oven to 400°F (200°C). In a large shallow roasting pan, place the seasoned chicken thighs and toss them with olive oil, lemon zest, lemon slices or wedges, shallots, rosemary, and thyme. This mixture ensures every bite is packed with flavor.
Roasting the Chicken
Arrange the chicken thighs skin-side up in the pan. Roast them for 40–50 minutes until the skin is crisp and golden, and the internal temperature reaches 165°F (74°C). The aroma filling your kitchen will be irresistible!
Blanching the Vegetables
While the chicken is roasting, bring a large pot of water to a boil. Blanch the asparagus for 2–3 minutes, then add the zucchini and peas for the last minute. This method keeps the veggies vibrant and tender. Alternatively, you can pan-fry the vegetables in olive oil for a different flavor.
Combining Chicken and Vegetables
Once the chicken is nearly done, drain the blanched vegetables and add them to the roasting pan. Toss everything together, incorporating the torn mint and lemon juice with the pan juices. If using, sprinkle the crumbled feta on top for an extra flavor boost.
Serving Suggestions
Serve your herb roasted chicken hot, drizzled with extra virgin olive oil. This delightful dish pairs wonderfully with a side salad or crusty bread, making it a complete meal that your family will love.
Make Ahead & Storage Tips
Preparing in Advance
You can prepare this dish in advance. The blanched vegetables can be stored in an airtight container with a damp paper towel for up to 2 days. This makes meal prep a breeze!
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for 2–4 days. The flavors will continue to meld, making for delicious reheated meals.
Freezing Options
Cooked chicken can also be frozen for up to 2 months. Just ensure it’s well-wrapped to avoid freezer burn. When you’re ready to enjoy, simply thaw and reheat for a satisfying dish.
Flavor Pairings
Side Dishes to Complement the Chicken
- Garlic mashed potatoes
- Roasted root vegetables
- Quinoa salad with lemon vinaigrette
- Steamed green beans with almonds
Beverage Recommendations
Pair your herb roasted chicken with a crisp white wine, such as Sauvignon Blanc, or a refreshing sparkling water with lemon. These beverages will enhance the dish’s bright flavors.
Related Recipes to try
FAQs
What herbs are best for seasoning herb roasted chicken?
Rosemary and thyme are excellent choices for herb roasted chicken, enhancing the flavor beautifully.
How do I ensure my herb roasted chicken stays juicy?
To keep your chicken juicy, use bone-in, skin-on thighs and avoid overcooking them. Basting occasionally can help too.
What is the ideal cooking temperature for herb roasted chicken?
The ideal cooking temperature for herb roasted chicken is 165°F (74°C) to ensure it’s safe to eat and juicy.
Can I use a marinade for herb roasted chicken?
Yes, marinating your chicken in olive oil, lemon juice, and herbs adds depth of flavor. Let it marinate for at least 30 minutes.
How long should I let herb roasted chicken rest before serving?
Let the chicken rest for about 10 minutes before serving. This helps the juices redistribute, keeping it moist.
Conclusion
This herb roasted chicken recipe is not just a meal; it’s a celebration of flavors and textures that the whole family will adore. Be sure to check out helpful tips and inspiration on Pinterest for more delicious ideas you can create in your kitchen. Enjoy your cooking journey!
Delicious Herb Roasted Chicken: A Family Favorite
Equipment
- oven
- roasting pan
- large pot
- colander
- Knife
- Cutting board
Ingredients
- 8 pieces chicken thighs (skin on, bone in)
- 2 tablespoons olive oil
- 1 whole lemon (zested and sliced)
- 4 pieces shallots (peeled and coarsely chopped)
- 4 sprigs rosemary (stems removed and chopped)
- 2 teaspoons fresh thyme leaves
- 1 pound asparagus (trimmed and chopped)
- 2 pieces zucchini (trimmed and halved lengthwise, then chopped)
- 1.25 cups peas (fresh or frozen)
- 0.25 cups fresh mint (torn)
- 0.5 cups crumbled feta cheese
- 0.5 whole lemon (juice of half)
- extra virgin olive oil (for drizzling)
Instructions
- Preheat the oven to 400°F (200°C).
- Place chicken thighs in a roasting pan and season with salt, pepper, olive oil, lemon zest, lemon slices, shallots, rosemary, and thyme.
- Arrange chicken skin-side up and roast for 40-50 minutes until the skin is crisp and chicken reaches 165°F.
- Blanch asparagus for 2-3 minutes, then add zucchini and peas for the last minute, or pan fry if preferred.
- Drain vegetables and add to the roasting pan with chicken, tossing in mint and lemon juice, then sprinkle feta cheese on top.