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Crispy Roasted Chicken Thighs With Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 74 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Description

This recipe for Crispy Roasted Chicken Thighs with Veggies features bone-in, skin-on chicken thighs marinated in a flavorful mixture and roasted to crispy perfection alongside a medley of hearty potatoes, carrots, celery, and shallots. Simple to prepare and packed with savory, well-balanced flavors, this sheet-pan dinner makes a satisfying family meal with minimal cleanup.

Ingredients

Chicken and Marinade

  • 8 bone-in, skin-on chicken thighs
  • 1/4 cup olive oil
  • 4 large cloves garlic, minced
  • 2 Tbsp soy sauce (or tamari for gluten-free option)
  • 1 tsp honey
  • 1/2 tsp ground ginger
  • Salt and pepper, to taste

Vegetables

  • 2 medium Yukon Gold potatoes, chopped into 1-inch chunks with peel on
  • 1 medium sweet potato, chopped into 1-inch chunks with peel on
  • 2.5 cups chopped carrots (about 2-3 whole carrots), sliced 1/2-inch thick
  • 2.5 cups chopped celery (about 4-5 stalks), sliced 1/2-inch thick
  • 1 medium shallot, sliced into strips

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line an extra-large baking sheet with parchment paper. If you don’t have an extra-large sheet, use two medium baking sheets or two casserole dishes as alternatives.
  2. Make Marinade: In a large mixing bowl, combine olive oil, minced garlic, soy sauce, honey, ground ginger, salt, and pepper. Whisk together until well blended.
  3. Marinate Chicken: Place the chicken thighs into the marinade bowl. Toss and coat each piece thoroughly. Let the chicken sit in the marinade while you prepare the vegetables to absorb the flavors.
  4. Prep Vegetables: Chop the Yukon Gold and sweet potatoes into roughly 1-inch chunks, leaving their skins on for texture and nutrients. Slice carrots and celery into approximately 1/2-inch thick pieces, preferably on a diagonal for presentation. Slice the shallot into thin strips.
  5. Arrange Chicken: Using tongs, transfer the marinated chicken thighs onto the prepared baking sheet, spacing them apart to allow for even roasting and crisping.
  6. Toss and Add Veggies: Add the chopped potatoes, carrots, celery, and shallots into the remaining marinade in the mixing bowl. Toss well to coat all the vegetables evenly. If the marinade looks dry, add an additional tablespoon of olive oil. Spread the veggies around and in between the chicken thighs on the baking sheet in a single, even layer.
  7. Roast: Place the baking sheet in the preheated oven and roast for 50-55 minutes. Roast until the chicken skin is golden and crispy and the vegetables are tender and lightly caramelized. Towards the end, season with additional salt and pepper to taste. Garnish with fresh thyme or parsley if desired, then serve hot.

Notes

  • Use tamari instead of soy sauce for a gluten-free version.
  • Marinating the chicken while prepping vegetables helps infuse maximum flavor.
  • You can swap vegetables for your favorites, such as parsnips or brussels sprouts.
  • Ensure chicken thighs are spaced out on the baking sheet to achieve crispy skin.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best texture.

Find it online: https://slsrecipes.com/crispy-roasted-chicken-thighs-with-vegetables-recipe/