Description
This recipe features crispy roasted bone-in, skin-on chicken thighs paired with a medley of tender, caramelized vegetables including Yukon gold potatoes, sweet potatoes, carrots, celery, and shallots, all marinated in a flavorful blend of olive oil, garlic, soy sauce, honey, and ground ginger. Perfectly roasted to achieve crispy skin and rich, savory flavors, this dish is a hearty and satisfying one-pan meal ideal for a comforting family dinner.
Ingredients
Scale
Chicken
- 8 bone-in, skin-on chicken thighs
Vegetables
- 2 medium Yukon gold potatoes
- 1 medium sweet potato
- 2.5 cups chopped carrots (about 2-3 whole carrots)
- 2.5 cups chopped celery (about 4-5 stalks)
- 1 medium shallot
Marinade
- 1/4 cup olive oil (plus 1 tablespoon extra for veggies)
- 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
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 a large baking sheet, use two medium ones or two casserole dishes.
- Make Marinade: In a large mixing bowl, combine the olive oil, minced garlic, soy sauce (or tamari), honey, ground ginger, salt, and pepper. This mixture will add a flavorful, slightly sweet and savory coating for the chicken and vegetables.
- Marinate Chicken: Place the bone-in, skin-on chicken thighs into the marinade bowl. Toss well to ensure every piece is coated thoroughly. Let the chicken sit in the marinade while you prepare the vegetables to soak up the flavors.
- Prep Veggies: Chop the Yukon gold potatoes and sweet potato into roughly 1-inch chunks, leaving the peel on for added texture and nutrients. Slice carrots and celery into approximately 1/2-inch thick diagonal pieces, which helps with even cooking and creates a visually appealing shape. Slice the shallot into strips to add mild onion flavor.
- Transfer Chicken: Using tongs, carefully place the marinated chicken thighs onto the prepared baking sheet, spacing them so that they are not touching to allow even roasting and skin crisping.
- Toss & Add Veggies: Add the chopped vegetables into the mixing bowl that contains the remaining marinade. Toss the veggies to coat evenly, adding an extra tablespoon of olive oil as needed. Spread the vegetables 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 golden brown and crispy, and the vegetables are tender and lightly caramelized. Once done, season with additional salt and pepper to taste. Optionally, garnish with fresh thyme or parsley before serving for added aroma and color.
Notes
- For a gluten-free version, substitute tamari for soy sauce.
- Leave the potato skins on for extra fiber and nutrients, and a nice rustic texture.
- Ensure chicken thighs have space on the baking sheet to allow skin to crisp properly.
- You can prepare this recipe in two baking sheets or casserole dishes if needed to avoid overcrowding.
- Garnishing with fresh herbs like thyme or parsley enhances flavor and presentation.
- Leftovers can be refrigerated and reheated; vegetables may become softer after reheating.
