Description

This Crispy Roasted Chicken Thighs with Veggies recipe delivers a perfect combination of juicy, tender chicken and roasted root vegetables caramelized to perfection. Bone-in, skin-on chicken thighs are marinated in a flavorful blend of garlic, soy sauce, honey, and ginger before roasting alongside Yukon gold potatoes, sweet potatoes, carrots, celery, and shallots. This one-pan dish is easy to prepare, making it an ideal comforting weeknight meal with minimal cleanup.

Ingredients

Scale

Chicken

8 bone-in, skin-on chicken thighs

Vegetables

2 medium Yukon gold potatoes, chopped into 1-inch chunks
1 medium sweet potato, chopped into 1-inch chunks
2.5 cups chopped carrots (about 2-3 whole carrots), sliced diagonally
2.5 cups chopped celery (about 4-5 stalks), sliced diagonally
1 medium shallot, sliced into strips

Marinade

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

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line an extra-large baking sheet with parchment paper. If you don’t have an extra-large baking sheet, you can use two medium baking sheets or two casserole dishes instead.
Make Marinade: In a large mixing bowl, combine olive oil, minced garlic, soy sauce (or tamari), honey, and ground ginger to create the marinade.
Marinate Chicken: Add the chicken thighs to the marinade and toss well to coat evenly. Let the chicken sit in the marinade while you prep the vegetables so it can absorb the flavors.
Prep Veggies: Chop the Yukon gold and sweet potatoes into roughly 1-inch chunks, leaving the peel on. Slice the carrots and celery into approximately 1/2-inch thick pieces on a diagonal for presentation. Slice the shallot into thin strips.
Transfer Chicken: Using tongs, arrange the marinated chicken thighs on the prepared baking sheet, spacing them apart to ensure even cooking and crispy skin.
Toss & Add Veggies: Add the chopped vegetables to the remaining marinade in the mixing bowl. Toss everything together, adding an extra tablespoon of olive oil if needed to coat well. Spread 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 to 55 minutes. Roast until the chicken skin is crispy and golden brown, and the vegetables are caramelized and tender. Once done, season with salt and freshly ground black pepper to taste. Garnish with fresh thyme or parsley if desired and serve hot.

Notes

For a gluten-free version, substitute soy sauce with tamari.
You can add fresh herbs like thyme or rosemary to the marinade for extra flavor.
Make sure not to overcrowd the baking sheet to ensure the chicken skin crisps up nicely.
Let the chicken rest for 5 minutes after roasting before serving to retain juices.
Use parchment paper or a silicone mat for easier cleanup and to prevent sticking.