Description
This recipe features crispy roasted bone-in, skin-on chicken thighs paired with a medley of hearty vegetables including Yukon gold potatoes, sweet potatoes, carrots, celery, and shallots. Marinated in a flavorful blend of olive oil, garlic, soy sauce, honey, and ginger, the chicken and veggies are roasted to perfection, resulting in tender, juicy chicken with crisp skin and caramelized vegetables—a wholesome and satisfying dinner perfect for a family meal.
Ingredients
Scale
Chicken
- 8 bone-in, skin-on chicken thighs
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 ½-inch thick on a diagonal
- 2.5 cups chopped celery (about 4-5 stalks), sliced ½-inch thick on a diagonal
- 1 medium shallot, sliced into strips
Marinade
- 1/4 cup olive oil, plus 1 tablespoon extra if needed for tossing 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 an extra-large baking sheet, you can use two medium ones or two casserole dishes instead.
- Make Marinade: In a large mixing bowl, combine olive oil, garlic, soy sauce, honey, and ground ginger to create the marinade.
- Marinate Chicken: Place the bone-in, skin-on chicken thighs into the marinade bowl. Toss them thoroughly until all pieces are well coated. Let them sit in the marinade while you prepare the vegetables.
- Prep Veggies: Chop the Yukon gold and sweet potatoes into roughly 1-inch chunks, keeping the peel on for texture and nutrients. Slice the carrots and celery into roughly ½-inch thick pieces on a diagonal for even cooking. Slice the shallot into thin strips.
- Transfer Chicken: Using tongs, arrange the marinated chicken thighs on the prepared baking sheet, spacing them out to allow the skin to crisp properly.
- Toss & Add Veggies: Add the chopped potatoes, sweet potatoes, carrots, celery, and shallots into the remaining marinade in the mixing bowl. Toss the veggies well to coat evenly, adding an extra tablespoon of olive oil if needed to ensure all pieces are coated. Transfer the veggies to the baking sheet, nestling them evenly around the chicken thighs.
- Roast: Place the baking sheet in the preheated oven and roast for 50-55 minutes. The chicken skin should become crispy, and the vegetables should be tender and lightly caramelized. Check for doneness by ensuring the chicken reaches an internal temperature of 165°F (74°C). Season everything with salt and pepper to taste. Garnish with fresh thyme or parsley, if desired, and serve hot.
Notes
- If you don’t have tamari, use soy sauce but note it is not gluten-free.
- Leave the potato skins on for added texture and nutrients.
- You can use two baking sheets or casserole dishes if an extra-large sheet isn’t available.
- Make sure to space chicken thighs apart on the baking sheet for crispier skin.
- Marinating the chicken while prepping veggies enhances flavor.
- Optional garnish: fresh thyme or parsley adds a nice fresh touch.
