Oven Roasted Herb Chicken with Potatoes, Carrots & Mushrooms
This rustic dish features tender oven-roasted chicken infused with herbs, paired with golden potatoes, sweet carrots, and earthy mushrooms. It’s a comforting one-pan meal — juicy chicken, caramelized veggies, and fragrant rosemary-garlic aromas filling your kitchen.
Prep: 20 minutes
Cook: 55–65 minutes
Total: ~1 hr 15 min
Servings: 4
Ingredients
For the Chicken & Veggies
4 chicken thighs or drumsticks
500g baby potatoes
3 medium carrots
250g mushrooms
1 medium onion
4 cloves garlic
For the Herb Marinade
3 tbsp olive oil
2 tsp dried rosemary
1 tsp dried thyme
1 tsp dried oregano
½ tsp paprika
Salt & freshly ground black pepper
Juice of ½ lemon
Instructions
1. Prepare the Chicken & Veggies
Preheat oven to 200°C (400°F).
Pat chicken dry with paper towels (crispy skin needs dry skin).
In a large bowl, toss potatoes, carrots, mushrooms, onion, and garlic with olive oil, butter, herbs, paprika, lemon juice, salt, and pepper.
2. Arrange in Pan
Place veggies on a baking tray or roasting pan.
Nestle chicken pieces on top, skin side up. Drizzle any leftover marinade over everything.
3. Roast
Roast uncovered for 50–60 minutes, flipping veggies halfway.
Check chicken: internal temp should reach 75°C (165°F).
For extra crispy chicken skin, broil for 3–5 minutes at the end.
4. Serve
Plate chicken with roasted veggies, spoon pan juices over the top.
Optional: Garnish with fresh parsley or thyme sprigs.
Notes & Tips
Use chicken breast (bone-in, skin-on) if you prefer leaner cuts, but thighs give juicier results.
Add bell peppers or zucchini for extra color.
For a richer flavor, add ½ cup chicken broth or white wine to the roasting pan before baking.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes — marinate chicken and veggies up to 12 hours ahead. Bake just before serving.
Q: Can I make it one-pan style?
A: Absolutely — roast everything together for easy cleanup.
Nutritional Information
Calories: 580 kcal
Protein: 39g
Carbs: 32g
Fat: 32g
Fiber: 6g