Description
Crispy Roasted Chicken Thighs with Veggies is a flavorful and hearty meal featuring bone-in, skin-on chicken thighs marinated in a savory soy-ginger garlic sauce, then roasted alongside a medley of Yukon gold potatoes, sweet potatoes, carrots, celery, and shallots. This one-pan dish delivers crispy skin, tender juicy meat, and perfectly caramelized vegetables in about an hour and fifteen minutes, making it a perfect comforting dinner.
Ingredients
Scale
Chicken and 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 (cut into 1-inch chunks, peel on)
- 1 medium sweet potato (cut into 1-inch chunks, peel on)
- 2.5 cups chopped carrots (about 2-3 whole carrots, sliced 1/2 inch thick, diagonal)
- 2.5 cups chopped celery (about 4-5 stalks, sliced 1/2 inch thick, diagonal)
- 1 medium shallot (sliced into strips)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line an extra-large baking sheet with parchment paper. If you do not have an extra-large baking sheet, use two medium-sized 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. Stir well to create a flavorful 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 to absorb the flavors.
- Prepare Vegetables: Chop the Yukon gold potatoes and sweet potatoes into roughly 1-inch chunks, keeping the peel intact. Slice the carrots and celery into roughly 1/2-inch thick diagonal pieces. Slice the shallot into thin strips.
- Transfer Chicken to Baking Sheet: Using tongs, carefully arrange the marinated chicken thighs on the lined baking sheet, spacing them apart to allow air circulation for crispy skin.
- Toss and Add Vegetables: Add the chopped potatoes, sweet potatoes, carrots, celery, and shallots into the remaining marinade in the bowl. Toss well to coat evenly. Add an extra tablespoon of olive oil if needed to ensure all vegetables are lightly coated. Nestle 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 caramelized and tender. Check doneness by ensuring chicken juices run clear and veggies are soft.
- Season and Serve: Remove from oven, season with additional salt and pepper if desired. Garnish with fresh thyme or parsley if available. Serve hot and enjoy your crispy roasted chicken with flavorful veggies!
Notes
- For a gluten-free version, substitute soy sauce with tamari.
- If you don’t have parchment paper, lightly grease the baking sheet to prevent sticking.
- Marinating the chicken for at least 30 minutes up to 2 hours enhances flavor but is optional.
- Use tongs to avoid piercing chicken skin, which helps retain moisture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to preserve crispiness.
- Optional garnishes include fresh thyme or parsley to add a fresh herbal note.
