Description

This Crispy Roasted Chicken Thighs With Veggies recipe features bone-in, skin-on chicken thighs marinated in a flavorful blend of garlic, soy sauce, honey, and ginger, then roasted alongside hearty Yukon gold potatoes, sweet potatoes, carrots, celery, and shallots. The result is a perfectly crisp chicken with tender, caramelized vegetables for a comforting, wholesome meal.

Ingredients

Chicken & 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 (peel on)
1 medium sweet potato, chopped into 1-inch chunks (peel on)
2.5 cups chopped carrots (about 2-3 whole carrots, sliced 1/2-inch thick, diagonal)
2.5 cups chopped celery (about 4-5 stalks, sliced 1/2-inch thick, diagonal)
1 medium shallot, sliced into strips

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line an extra large baking sheet with parchment paper. If you don’t have a large baking sheet, you can use two medium ones or two casserole dishes instead.
Make Marinade: In a large mixing bowl, combine the olive oil, minced garlic, soy sauce or tamari, honey, ground ginger, and a pinch of salt and pepper. Stir well to create the marinade.
Marinate Chicken: Add the chicken thighs to the marinade bowl and toss them thoroughly so they are well coated. Let them marinate while you prepare the vegetables.
Prep Veggies: Chop the Yukon gold potatoes and sweet potato into roughly 1-inch chunks, leaving their peels on. Slice the carrots and celery into approximately 1/2-inch thick diagonal pieces for a nice visual. Slice the shallot into thin strips.
Arrange Chicken: Using tongs, place the marinated chicken thighs evenly spaced on the parchment-lined baking sheet, ensuring there is space between each piece for even roasting.
Toss & Add Veggies: Add the chopped potatoes, sweet potato, carrots, celery, and shallots into the leftover marinade in the bowl. Toss well to coat all veggies, adding an extra tablespoon of olive oil if needed. Transfer the vegetables to the baking sheet, nestling them evenly around the chicken thighs.
Roast: Place the baking sheet in the preheated oven and roast for 50 to 55 minutes. Cook until the chicken skin turns crispy and golden brown and the vegetables are tender and lightly caramelized. Season with additional salt and pepper to taste. Garnish with fresh thyme or parsley if desired, and serve hot.

Notes

You can substitute tamari for soy sauce for a gluten-free option.
Ensure the chicken thighs have space between them on the pan for the crispiest skin.
Marinating the chicken even for a short time enhances flavor but can be done longer if desired.
Use parchment paper or foil on the baking sheet to make cleanup easier.
If you prefer, fresh herbs like thyme or parsley can be added before serving for extra freshness and aroma.