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
Scale
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.
