Description
A flavorful roasted chicken thighs recipe marinated in a savory blend and roasted alongside a medley of seasonal vegetables including potatoes, sweet potatoes, carrots, celery, and shallots. This one-pan meal is easy to prepare, featuring crispy chicken skin and tender, caramelized vegetables, perfect for a comforting dinner.
Ingredients
Scale
Marinade Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Protein
- 6 bone-in, skin-on chicken thighs
Vegetables
- 2 medium potatoes, chopped into 1-inch chunks
- 2 medium sweet potatoes, chopped into 1-inch chunks
- 3 large carrots, sliced into 1/2-inch diagonal pieces
- 2 celery stalks, sliced into 1/2-inch pieces
- 1 shallot, sliced into strips
- Additional 1 tablespoon olive oil (for veggies)
Instructions
- Make Marinade: In a large mixing bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, dried thyme, salt, and pepper to create the marinade.
- Marinate Chicken: Place the chicken thighs into the marinade bowl, tossing until each piece is well coated. Let the chicken sit in the marinade while you prepare the vegetables to allow flavors to meld.
- Prep Veggies: Chop the potatoes and sweet potatoes into roughly 1-inch thick chunks, keeping the peel on for added texture and nutrients. Slice carrots and celery into 1/2-inch thick diagonal pieces for an attractive presentation. Slice the shallot into thin strips.
- Transfer Chicken: Using tongs, carefully place the marinated chicken thighs onto a baking sheet, arranging them with space between each to ensure even roasting and crispy skin.
- Toss & Add Veggies: Add the chopped vegetables and potatoes into the mixing bowl containing the leftover marinade. Toss them together, adding an additional tablespoon of olive oil if needed to coat the veggies well. Then, transfer the veggies onto the baking sheet, nestling them evenly around the chicken thighs.
- Roast: Place the baking sheet in a preheated oven at 400°F (204°C) and roast for 50-55 minutes, or until the chicken skin is crisp and golden, and the vegetables are tender and lightly caramelized. Season with additional salt and pepper as desired. Garnish with fresh thyme or parsley before serving for extra freshness and aroma.
Notes
- For extra crispy chicken skin, pat the thighs dry before marinating.
- You can swap sweet potatoes with butternut squash or parsnips for seasonal variation.
- Make sure to leave space between chicken pieces to allow hot air circulation for even cooking.
- If vegetables start to brown too quickly, cover loosely with foil halfway through roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
