Description
This recipe for Crispy Roasted Chicken Thighs with Veggies features bone-in, skin-on chicken thighs marinated in a flavorful blend of garlic, soy sauce, honey, and ginger. Roasted alongside a colorful medley of yukon gold potatoes, sweet potatoes, carrots, celery, and shallots, the dish boasts crispy skin and tender, caramelized vegetables, perfect for a hearty and satisfying weeknight dinner.
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, 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 on a diagonal into 1/2-inch pieces
- 2.5 cups chopped celery (about 4-5 stalks), sliced on a diagonal into 1/2-inch pieces
- 1 medium shallot, sliced into strips
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°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.
- Make Marinade: In a large mixing bowl, combine olive oil, minced garlic, soy sauce (or tamari), honey, ground ginger, salt, and pepper, whisking well to create a flavorful marinade.
- Marinate Chicken: Place the bone-in, skin-on chicken thighs into the marinade bowl. Toss them thoroughly until well coated. Let the chicken sit in the marinade while you prepare the vegetables to absorb the flavors.
- Prep Veggies: Chop the yukon gold potatoes and sweet potatoes into roughly 1-inch chunks, keeping the peel on. Slice the carrots and celery into 1/2-inch thick diagonal pieces, and slice the shallot into strips.
- Transfer Chicken: Using tongs, place the marinated chicken thighs onto the prepared baking sheet, spacing them apart to allow even cooking and crispiness.
- Toss and Add Veggies: Add the chopped vegetables into the remaining marinade in the bowl. Toss them well to coat, adding an extra tablespoon of olive oil if needed to ensure the vegetables are well dressed. Arrange the veggies around the chicken thighs in an even layer 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 crispy, golden brown, and the vegetables are tender and lightly caramelized. Season with additional salt and pepper as needed. Optionally, garnish with fresh thyme or parsley. Serve hot and enjoy.
Notes
- You can substitute tamari for soy sauce to make this recipe gluten-free.
- Use fresh herbs like thyme or parsley for garnish to add brightness to the dish.
- If you don’t have an extra-large baking sheet, two medium baking sheets or casserole dishes will work fine.
- Keeping the potato skins on adds texture and nutrients.
- For extra crisp skin, pat the chicken dry before marinating.
