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
Scale
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.
