If you’re craving a dish that brings together juicy, flavorful meat with a vibrant medley of roasted vegetables, look no further than this Crispy Roasted Chicken Thighs With Veggies Recipe. It offers that perfect balance of crispy chicken skin and tender, caramelized veggies that make every bite feel like a comforting celebration. The simple marinade infuses warmth and savory notes, while the combination of hearty potatoes, sweet carrots, and fresh celery creates both texture and color that brighten your plate and your mood.
Ingredients You’ll Need
These ingredients are straightforward yet essential for achieving the perfect harmony of flavors and textures in this Crispy Roasted Chicken Thighs With Veggies Recipe. Each component plays a key role, from the rich, crispy chicken skin to the sweet and earthy vegetables that soak up the savory marinade.
- 8 bone-in, skin-on chicken thighs: The bone and skin ensure juicy meat with irresistibly crispy edges.
- 2 medium Yukon gold potatoes: Their creamy texture and thin skin roast beautifully.
- 1 medium sweet potato: Adds a hint of natural sweetness to balance savory flavors.
- 2.5 cups chopped carrots: Brings subtle sweetness and vibrant orange color.
- 2.5 cups chopped celery: Offers crunch and a slight refreshing bitterness.
- 1 medium shallot: Adds gentle aromatic sharpness without overpowering.
- Salt + pepper, to taste: Classic seasoning essentials that enhance every ingredient.
- 1/4 cup olive oil: Helps crisp the chicken skin and roasts veggies to golden perfection.
- 4 large cloves garlic, minced: Infuses the dish with warm, savory depth.
- 2 Tbsp soy sauce (or tamari for gluten-free option): Adds umami and a touch of saltiness to the marinade.
- 1 tsp honey: Balances salty soy with a subtle, sticky sweetness.
- 1/2 tsp ground ginger: Brings a warm, slightly spicy kick that wakes up the palate.
How to Make Crispy Roasted Chicken Thighs With Veggies Recipe
Step 1: Preheat and Prepare Your Baking Surface
Begin by setting your oven to 400 degrees Fahrenheit. Line an extra-large baking sheet with parchment paper to prevent sticking and make cleanup a breeze. If your baking sheet isn’t quite large enough to hold everything comfortably, don’t hesitate to use two sheets or even two casserole dishes to give the chicken and veggies plenty of room to roast evenly.
Step 2: Whip Up the Marinade
In a large mixing bowl, combine olive oil, minced garlic, soy sauce, honey, and ground ginger. This marinade is where the magic starts—each ingredient melding together to create a savory-sweet glaze that will soak into every bite of chicken and veggie.
Step 3: Marinate the Chicken
Drop the chicken thighs into the marinade bowl and toss them thoroughly to ensure each piece is coated. Letting the chicken sit in these flavors for a little while really helps the taste deepen as you prep the rest of the dish.
Step 4: Prep Your Veggies
Chop the potatoes and sweet potato into roughly 1-inch chunks while keeping their skins on for texture and nutrients. Slice carrots and celery into half-inch diagonal pieces, and cut the shallot into thin strips for bursts of mild onion flavor roasted throughout.
Step 5: Arrange the Chicken on Your Baking Sheet
Using tongs for easy handling, transfer each marinated chicken thigh onto the baking sheet. Make sure to space them out so the hot air can circulate and crisp up the skin perfectly.
Step 6: Toss and Nestle the Veggies
Add your chopped veggies into the marinade bowl and toss them around until lightly coated—feel free to drizzle another tablespoon of olive oil for extra crispiness. Then, spread them evenly around the chicken thighs on the baking sheet, nestling them close enough to absorb the delicious meat drippings as they roast.
Step 7: Roast to Perfection
Slide your baking sheet into the oven for 50 to 55 minutes. You’ll want to look for a golden, crispy chicken skin and veggies that are tender and caramelized. Give everything a sprinkle of salt and pepper if needed right after coming out of the oven, and get ready to savor this ultimate comfort dinner.
How to Serve Crispy Roasted Chicken Thighs With Veggies Recipe
Garnishes
Fresh herbs like thyme or parsley add a lovely burst of color and freshness on top of the roasted chicken and veggies. A lemon wedge on the side can also brighten the savory flavors with a subtle citrus zing.
Side Dishes
This meal is wonderfully complete on its own, but if you want to add a side, consider a crisp green salad or some fluffy quinoa to soak up all the delicious pan juices. Something light and fresh contrasts beautifully with the rich chicken and hearty roasted vegetables.
Creative Ways to Present
Serve the chicken thighs whole over a wooden cutting board surrounded by the roasted veggies for a rustic, family-style feel. Alternatively, slice the chicken and arrange it atop the veggies in individual warm plates for an elegant dinner presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. The flavors intensify as they rest, making for an even tastier next-day meal.
Freezing
If you want to freeze leftovers, pack the chicken and veggies separately in freezer-safe containers or bags. They’ll keep well for up to 2 months and thaw quickly when you’re ready to enjoy them.
Reheating
To reheat, warm the chicken and vegetables in a preheated oven at 350 degrees Fahrenheit for about 15-20 minutes. This helps maintain the crispy skin and nicely reheats the tender veggies without drying them out, bringing back that fresh-from-the-oven feeling.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely, but keep in mind boneless thighs won’t stay as juicy or develop quite the same crispy texture on the skin. Cooking time might also be shorter, so keep an eye on them to prevent drying out.
Is it necessary to marinate the chicken?
Marinating really elevates the flavor, but if you’re short on time, seasoning the chicken well with salt, pepper, and garlic before roasting will still yield tasty results.
What vegetables work best with this recipe?
Root vegetables like potatoes, carrots, and celery are ideal because they roast evenly and soak up the marinade splendidly. Feel free to add other sturdy vegetables like parsnips or brussels sprouts depending on your preference.
Can I make this recipe gluten-free?
Yes! Simply swap the soy sauce for tamari to keep all the delicious umami flavor without any gluten.
How crispy will the chicken skin get?
Very crispy! Thanks to the high oven temperature and olive oil coating, you’ll get beautifully crackling chicken skin that’s a highlight of this Crispy Roasted Chicken Thighs With Veggies Recipe.
Final Thoughts
This Crispy Roasted Chicken Thighs With Veggies Recipe is one of those dishes that feels like a warm hug on your plate—simple yet packed with layers of flavor and texture that everyone will love. I can’t wait for you to try it and make it your own cozy weeknight staple or weekend showstopper!
Print
Crispy Roasted Chicken Thighs With Veggies 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 flavorful recipe for Crispy Roasted Chicken Thighs with Veggies combines bone-in, skin-on chicken thighs marinated in a savory blend of garlic, soy sauce, honey, and ginger, roasted alongside hearty Yukon gold potatoes, sweet potatoes, carrots, celery, and shallots. The result is a perfectly crispy chicken skin and tender, caramelized vegetables, making it a wholesome, fulfilling dinner option that’s easy to prepare in one pan.
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 + 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 about 1/2 inch thick on diagonal
- 2.5 cups chopped celery (about 4–5 stalks), sliced about 1/2 inch thick on diagonal
- 1 medium shallot, sliced into strips
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line an extra-large baking sheet with parchment paper. If an extra-large sheet isn’t available, use two medium baking sheets or two casserole dishes.
- Make Marinade: In a large mixing bowl, combine olive oil, minced garlic, soy sauce, honey, ground ginger, salt, and pepper to create the marinade.
- Marinate Chicken: Add the chicken thighs to the marinade bowl and toss well to ensure every piece is evenly coated. Let the chicken sit in the marinade while you prepare the vegetables to absorb flavors.
- Prep Veggies: Chop the Yukon gold and sweet potatoes into roughly 1-inch chunks, leaving the skin on for texture and nutrients. Slice carrots and celery into half-inch thick diagonal pieces. Slice the shallot into thin strips.
- Transfer Chicken: Using tongs, carefully arrange the marinated chicken thighs on the lined baking sheet, leaving space between each piece for even roasting.
- Toss & Add Veggies: Add the chopped vegetables to the remaining marinade in the bowl, tossing them to coat. If needed, add an extra tablespoon of olive oil for moisture and flavor. Spread the vegetables evenly around and underneath the chicken on the baking sheet.
- Roast: Place the baking sheet in the preheated oven and roast for 50-55 minutes, or until the chicken skin is crispy and golden and the vegetables are tender and lightly caramelized. Adjust seasoning with additional salt and pepper to taste. Optionally, garnish with fresh thyme or parsley before serving. Enjoy hot!
Notes
- For gluten-free, use tamari instead of soy sauce.
- If you prefer sweeter veggies, add a drizzle of honey on the vegetables before roasting.
- Make sure to leave space between chicken pieces to ensure crisp skin.
- This recipe works well with other root vegetables like parsnips or turnips.
- Use fresh herbs such as thyme or parsley for garnish to enhance flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to preserve crispiness.
