If you love a meal that combines irresistible crispiness with hearty veggies, this Crispy Roasted Chicken Thighs with Carrots, Potatoes, and Celery Recipe is absolutely for you. Every bite offers perfectly browned, juicy chicken thighs paired with tender, flavor-packed carrots, potatoes, and celery that soak up a wonderful marinade. This dish is comfort food elevated—effortless to prepare yet impressive enough for family dinners or cozy weekend feasts. Trust me, once you try this recipe, it will become a fast favorite in your kitchen.
Ingredients You’ll Need
These ingredients are simple but essential to building amazing flavor and texture in this Crispy Roasted Chicken Thighs with Carrots, Potatoes, and Celery Recipe. Each one brings something special to the table — from the sweetness of carrots and honey to the savory depth of soy sauce, and the natural crispiness of well-roasted chicken skin.
- 8 bone-in, skin-on chicken thighs: The bone and skin ensure juicy meat and irresistibly crispy skin after roasting.
- 2 medium Yukon gold potatoes: Creamy and buttery, they roast beautifully with a tender inside and slight crisp outside.
- 1 medium sweet potato: Adds a subtle sweetness and vibrant color to the dish.
- 2.5 cups chopped carrots: Their natural sugars caramelize during roasting, enhancing flavor and texture.
- 2.5 cups chopped celery: Provides a fresh, slightly crunchy contrast that balances the meal.
- 1 medium shallot: Offers a mild onion flavor that deepens the overall taste.
- Salt + pepper, to taste: Essential seasonings to highlight all the natural flavors.
- 1/4 cup olive oil: Helps create a golden crust and keeps everything moist during roasting.
- 4 large cloves garlic, minced: Adds aromatic warmth that pairs brilliantly with the chicken and veggies.
- 2 Tbsp soy sauce (or tamari for gluten-free option): Infuses a savory, umami punch for depth.
- 1 tsp honey: Balances the tangy and savory with subtle sweetness.
- 1/2 tsp ground ginger: Brings a gentle zing that brightens the marinade.
How to Make Crispy Roasted Chicken Thighs with Carrots, Potatoes, and Celery Recipe
Step 1: Preheat Your Oven and Prepare the Pan
Start by heating your oven to 400°F. Line an extra-large baking sheet with parchment paper to prevent sticking and make cleanup a breeze. If you don’t have a sufficiently large sheet, just use two medium ones or even two casserole dishes. This ensures everything cooks evenly without crowding the chicken or veggies.
Step 2: Make the Flavorful Marinade
In a large mixing bowl, whisk together olive oil, minced garlic, soy sauce, honey, ground ginger, salt, and pepper. This marinade is the heart of the Crispy Roasted Chicken Thighs with Carrots, Potatoes, and Celery Recipe. It delivers balance—savory, sweet, and with a hint of warmth that beautifully infuses the chicken and vegetables.
Step 3: Marinate the Chicken
Add your chicken thighs straight into the marinade and toss gently, ensuring each piece is thoroughly coated. Let the chicken sit while you chop the veggies, allowing the flavors to soak in and tenderize the meat slightly.
Step 4: Prep the Veggies
Chop your Yukon gold potatoes and sweet potato into roughly 1-inch chunks, leaving the peels on for extra texture and nutrients. Slice carrots and celery into half-inch diagonal pieces—this shape helps them roast evenly while showing off lovely color contrasts. Finally, slice the shallot into strips, which will melt into sweet tender bites as they roast.
Step 5: Arrange Chicken on the Baking Sheet
Using tongs, place the marinated chicken thighs skin-side up on the lined baking sheet. Spread them out with space between each piece to allow the skin to roast crisp without steaming.
Step 6: Toss and Add the Vegetables
Put your chopped veggies into the same marinade bowl, tossing them with any remaining marinade. Drizzle an extra tablespoon of olive oil if needed to make sure they have a light coating. Then nestle the vegetables evenly around and between the chicken thighs on the baking sheet.
Step 7: Roast Until Golden and Tender
Pop the baking sheet into your preheated oven for 50 to 55 minutes. In this time, the chicken skin will transform into a golden, crispy crust, while the veggies become tender with caramelized edges. When done, season with an additional pinch of salt and pepper to taste and serve piping hot.
How to Serve Crispy Roasted Chicken Thighs with Carrots, Potatoes, and Celery Recipe
Garnishes
Fresh herbs such as thyme or parsley make excellent garnishes that add a pop of green color and a hint of herbal freshness, complementing the savory depth of the Crispy Roasted Chicken Thighs with Carrots, Potatoes, and Celery Recipe perfectly. Sprinkle some chopped herbs just before serving for that restaurant-quality touch.
Side Dishes
This dish stands beautifully on its own, but for a fuller meal, consider serving a crisp green salad or simple steamed green beans. A light side of garlic butter rice or a fluffy pilaf is also excellent if you want to add some carbs without overpowering the robust flavors of the roasted chicken and veggies.
Creative Ways to Present
For a rustic yet elegant presentation, serve the chicken thighs on a large wooden board surrounded by the roasted carrots, celery, and potatoes. Drizzle some of the pan juices over everything to keep it glossy and flavorful. Alternatively, plate each serving on warm dishes with a sprig of fresh herb on top to invite that bright final note.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Crispy Roasted Chicken Thighs with Carrots, Potatoes, and Celery Recipe, store them in airtight containers in the refrigerator for up to 3 days. Keeping chicken and veggies separate is ideal if you want to preserve the texture best.
Freezing
You can freeze the cooked chicken and vegetables individually wrapped or together in freezer-safe containers for up to 2 months. Be sure to cool them completely before freezing to maintain freshness and quality. Label the containers so you remember the delicious meal inside.
Reheating
To reheat, warm the chicken thighs and veggies in a 350°F oven for about 15-20 minutes until heated through and skin revives some crispiness. Alternatively, quickly pan-searing the chicken skin-side down also refreshes its crunch. Avoid microwaving if possible, as it can make the chicken skin soggy.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless thighs will cook faster but might not keep as juicy as bone-in pieces. Adjust cooking time accordingly and keep an eye on them to avoid drying out.
What if I don’t have soy sauce or tamari?
Worcestershire sauce or coconut aminos are good substitutes, though the flavor profile will shift slightly. The key is to maintain that balance of savory and umami in your marinade.
Can I add other vegetables to this recipe?
Definitely! Root vegetables like parsnips, turnips, or even Brussels sprouts can be added for extra variety. Just keep the cut sizes consistent to ensure even roasting.
How do I make sure the chicken skin gets crispy every time?
Pat your chicken thighs dry before marinating and give them enough space on the baking sheet so air circulates around each piece during roasting. High oven temperature is also critical to getting that perfect crispness.
Is this recipe gluten-free?
Yes! Simply swap soy sauce for tamari to make it completely gluten-free without sacrificing flavor in this Crispy Roasted Chicken Thighs with Carrots, Potatoes, and Celery Recipe.
Final Thoughts
There’s something so satisfying about a homemade meal that tastes like it took hours to prepare but is actually so simple and hands-off. The Crispy Roasted Chicken Thighs with Carrots, Potatoes, and Celery Recipe delivers that joy with stunning flavors and textures that the whole family will adore. I warmly encourage you to give it a try—once you do, I’m sure it’ll become one of your go-to dishes for easy, delicious dinners.
Print
Crispy Roasted Chicken Thighs with Carrots, Potatoes, and Celery Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy a flavorful and hearty meal with these Crispy Roasted Chicken Thighs with Veggies. Bone-in, skin-on chicken thighs are marinated in a savory blend of garlic, soy sauce, honey, and ginger, then roasted alongside a medley of Yukon gold potatoes, sweet potatoes, carrots, celery, and shallots until tender and caramelized. This one-pan oven-roasted dish delivers crispy skin, juicy meat, and perfectly cooked vegetables, making it an easy and satisfying dinner for any night of the week.
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, cut into 1-inch chunks, peel on
- 1 medium sweet potato, cut into 1-inch chunks, peel on
- 2.5 cups chopped carrots (about 2–3 whole carrots), sliced 1/2-inch thick on a diagonal
- 2.5 cups chopped celery (about 4–5 stalks), sliced 1/2-inch thick on a diagonal
- 1 medium shallot, sliced into strips
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 a single large baking sheet, use two medium-sized ones or opt for two casserole dishes.
- Make Marinade: In a large mixing bowl, combine olive oil, minced garlic, soy sauce (or tamari), honey, ground ginger, and a pinch of salt and pepper, stirring well to create the marinade.
- Marinate Chicken: Add the bone-in, skin-on chicken thighs to the marinade. Toss them thoroughly until each piece is fully coated. Let the chicken sit in the marinade as you prepare the vegetables, allowing the flavors to infuse.
- Prep Veggies: Chop Yukon gold and sweet potatoes into roughly 1-inch chunks, keeping the peels on for added texture and nutrients. Slice carrots and celery into 1/2-inch thick diagonal pieces. Slice the shallot into thin strips.
- Transfer Chicken to Baking Sheet: Using tongs, place the marinated chicken thighs on the prepared baking sheet, ensuring they are spaced evenly with room between each piece to promote crisping.
- Toss and Add Veggies: Add the chopped vegetables to the remaining marinade in the bowl. Toss well to coat, adding an extra tablespoon of olive oil if needed for better coverage. Arrange the veggies evenly around and between the chicken thighs on the baking sheet.
- Roast: Place the baking sheet in the preheated oven and roast for 50-55 minutes. Roast until the chicken skin is crisp and golden brown and the vegetables are tender and lightly caramelized. Check seasoning and add more salt and pepper if needed.
- Serve: Remove from the oven and serve hot. Garnish with fresh thyme or parsley if desired for added freshness and color.
Notes
- You can substitute tamari for soy sauce to make this recipe gluten-free.
- If you don’t have an extra-large baking sheet, two medium-sized sheets or casserole dishes work perfectly.
- Leaving the potato peels on adds nutrients and a rustic texture.
- Marinating the chicken while prepping vegetables enhances flavor without extra wait time.
- Garnish with fresh herbs like thyme or parsley to brighten the dish before serving.
- For a spicier version, add a pinch of red pepper flakes to the marinade.
