If you are craving a dinner that delivers on flavor, texture, and comfort, you will adore this Crispy Roasted Chicken Thighs with Veggies (Bone-In) Recipe. This dish features golden, perfectly crisp chicken thighs nestled on a bed of vibrant, tender roasted vegetables that soak up every bit of the savory marinade. The irresistible combination of juicy chicken skin, the earthiness of sweet and Yukon gold potatoes, and the sweetness from carrots and shallots makes this recipe an all-time family favorite. It’s fuss-free, hearty, and packed with layers of flavor that will warmly satisfy any craving after a long day.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the balance of flavors and textures in this Crispy Roasted Chicken Thighs with Veggies (Bone-In) Recipe. Each component contributes something unique, from the crispy skin on the chicken to the caramelized sweetness of the roasted veggies, creating a harmonious plate you’ll want to make again and again.
- Bone-in, skin-on chicken thighs (8): The star protein that crisps up beautifully, locking in juicy tenderness.
- Yukon gold potatoes (2 medium): Their creamy texture and buttery taste add depth when roasted.
- Sweet potato (1 medium): Offers subtle sweetness and a vibrant contrast in color.
- Carrots (2.5 cups chopped): Bring earthy sweetness and a rustic crunch when roasted.
- Celery (2.5 cups chopped): Adds fresh, herbaceous notes and crispness.
- Shallot (1 medium): Provides mild onion flavor with a touch of sweetness.
- Salt and pepper: Essential seasonings to elevate and balance all the flavors.
- Olive oil (1/4 cup): Helps achieve golden crispiness and ties the marinade together.
- Garlic (4 large cloves, minced): Adds warm, aromatic depth to the marinade.
- Soy sauce or tamari (2 Tbsp): Introduces a savory umami boost, with tamari as the gluten-free option.
- Honey (1 tsp): Balances acidity and saltiness with a gentle sweetness.
- Ground ginger (1/2 tsp): Adds a subtle spicy warmth for complexity.
How to Make Crispy Roasted Chicken Thighs with Veggies (Bone-In) Recipe
Step 1: Preheat the Oven and Prepare Baking Sheet
Start by preheating your oven to 400 degrees Fahrenheit. Line an extra large baking sheet with parchment paper for easy cleanup and to prevent sticking. If you don’t have a large sheet, two medium baking sheets or casserole dishes work perfectly. This simple first step sets the stage for beautifully roasted chicken and veggies.
Step 2: Make the Flavorful Marinade
In a large mixing bowl, whisk together olive oil, minced garlic, soy sauce or tamari, honey, and ground ginger. This marinade blends savory, sweet, and spicy notes that will infuse every bite of your dish, elevating it beyond just a basic roast.
Step 3: Marinate the Chicken Thighs
Place the chicken thighs into the marinade bowl and toss them until completely coated. Let them rest in the marinade while you prepare the veggies — this step allows the chicken to soak up lots of flavor, which is essential for that deeply satisfying taste.
Step 4: Chop and Prep the Vegetables
Chop Yukon gold and sweet potatoes into roughly 1-inch thick chunks, keeping the peels on for extra texture and nutrition. Slice carrots and celery into half-inch diagonal pieces to maximize surface area for caramelization. Thinly slice the shallot into strips to add a subtle sweetness and aromatic lift during roasting.
Step 5: Arrange Chicken on the Baking Sheet
Using tongs to keep your hands clean, transfer the marinated chicken thighs to the prepared baking sheet. Make sure to leave some space between each thigh so the hot air circulates properly, helping the skin crisp evenly.
Step 6: Toss and Add Veggies in Marinade
Add the chopped veggies and potatoes to the remaining marinade in the bowl. Toss everything well to ensure each piece is coated with the delicious blend. If it seems dry, drizzle in an extra tablespoon of olive oil. Nestle the veggies snugly around the chicken on the baking sheet in an even layer, so everything roasts perfectly at the same time.
Step 7: Roast Until Crispy and Tender
Place the baking sheet in your preheated oven and roast for 50 to 55 minutes. Watch as the chicken skin turns irresistibly crispy and golden, and the vegetables become tender and lightly caramelized. Once done, season everything with salt and pepper to your taste, and you’re ready to serve a dish that looks as amazing as it tastes!
How to Serve Crispy Roasted Chicken Thighs with Veggies (Bone-In) Recipe
Garnishes
Fresh herbs like thyme or parsley sprinkled on top add a burst of color and refreshing aroma that complements the warm, roasted flavors beautifully. A little sprinkle of flaky sea salt over the chicken skin can enhance the crunch and flavor even more.
Side Dishes
This dish is wonderfully complete on its own, but if you want to add more, a simple green salad with a light vinaigrette or steamed green beans add brightness and contrast. For an extra touch, some crusty bread to mop up any juices makes this meal fantastic.
Creative Ways to Present
Serve the chicken thighs on a large rustic platter surrounded by the roasted veggies for a family-style presentation that invites sharing and conversation. Alternatively, place one chicken thigh and a generous scoop of the roasted veggies on each plate and drizzle any pan juices over the top for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The chicken will maintain its flavor, although the skin will soften a bit after refrigeration.
Freezing
You can freeze leftover chicken and veggies for up to 2 months. Wrap tightly in plastic wrap and aluminum foil or use freezer-safe containers. Thaw in the refrigerator overnight before reheating to preserve the best texture and flavor.
Reheating
To restore some of that original crispiness, reheat the chicken and veggies in a preheated oven at 375 degrees Fahrenheit for 15-20 minutes. Avoid microwaving if possible, as this will make the skin soggy and the veggies less appealing.
FAQs
Can I use boneless chicken thighs instead?
While boneless thighs will cook faster, bone-in thighs offer more flavor and juiciness, plus the skin crisps up better. If using boneless, reduce cooking time and watch closely to avoid drying out.
What can I substitute for soy sauce in the marinade?
If you need a gluten-free or low-sodium option, tamari makes a great substitute. Coconut aminos are another alternative with a slightly sweeter flavor profile.
Is it necessary to marinate the chicken?
Marinating enhances flavor and tenderness but if short on time, you can simply toss the ingredients together and roast. The dish will still be delicious but slightly less infused with those deeper layered flavors.
Can I add other vegetables?
Absolutely! Feel free to add green beans, bell peppers, or Brussels sprouts. Just consider the roasting times — cut everything into similar sizes for even cooking.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165 degrees Fahrenheit. Also, the juices should run clear when poked, and the skin should be golden and crispy.
Final Thoughts
This Crispy Roasted Chicken Thighs with Veggies (Bone-In) Recipe is truly a crowd-pleaser that manages to be simple yet impressive every single time. The juicy chicken paired with roasted vegetables creates a comforting meal full of flavor and texture that feels like a warm hug on a plate. I encourage you to dive in and make this recipe part of your go-to dinner repertoire—it’s sure to become a favorite for family dinners and casual get-togethers alike!
Print
Crispy Roasted Chicken Thighs with Veggies (Bone-In) Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This recipe features crispy roasted bone-in, skin-on chicken thighs paired with a colorful medley of hearty vegetables like Yukon gold potatoes, sweet potatoes, carrots, celery, and shallots. The chicken and veggies are marinated in a savory blend of garlic, soy sauce, honey, and ground ginger, then oven-roasted to perfection, resulting in a flavorful and satisfying one-pan meal perfect for family dinners.
Ingredients
Chicken
- 8 bone-in, skin-on chicken thighs
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 diagonally about 1/2-inch thick
- 2.5 cups chopped celery (about 4–5 stalks), sliced diagonally about 1/2-inch thick
- 1 medium shallot, sliced into strips
Marinade & Seasoning
- 1/4 cup olive oil (plus an additional 1 tablespoon, optional)
- 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
Instructions
- 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 instead.
- Make Marinade: In a large mixing bowl, combine olive oil, minced garlic, soy sauce (or tamari), honey, and ground ginger to create the marinade.
- Marinate Chicken: Add the chicken thighs to the marinade and toss thoroughly to ensure each piece is well coated. Let the chicken sit in the marinade while you prepare the vegetables.
- Prep Vegetables: Chop the Yukon gold and sweet potatoes into approximately 1-inch chunks with the peel left on. Slice the carrots and celery diagonally into roughly 1/2-inch thick pieces. Slice the shallot into thin strips.
- Transfer Chicken to Baking Sheet: Using tongs, arrange the marinated chicken thighs on the lined baking sheet, spacing them evenly apart.
- Toss and Add Veggies: Add the chopped vegetables to the remaining marinade in the bowl, tossing well to coat. Add an additional tablespoon of olive oil if needed to loosen the marinade and ensure all veggies are coated. Spread the vegetables evenly around the chicken thighs on the baking sheet.
- Roast: Place the baking sheet in the preheated oven and roast for 50 to 55 minutes. Cook until the chicken skin is crispy, the meat is cooked through, and the vegetables are tender and lightly caramelized. Season with salt and pepper to taste. Garnish with fresh thyme or parsley if desired before serving.
Notes
- For a gluten-free option, substitute soy sauce with tamari.
- You can use two medium baking sheets or casserole dishes if an extra-large one is unavailable.
- Leaving the potato skins on adds texture and nutrients.
- Garnish with fresh herbs like thyme or parsley for added flavor and presentation.
- Make sure the chicken thighs are spaced out adequately to ensure crispy skin.
