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
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 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.