Description
This recipe for Crispy Roasted Chicken Thighs with Veggies features bone-in, skin-on chicken thighs marinated in a flavorful blend of garlic, soy sauce, honey, and ginger, then roasted alongside hearty Yukon gold and sweet potatoes, carrots, celery, and shallots. The result is perfectly crispy chicken skin with tender, caramelized vegetables, making a simple yet satisfying one-pan 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, 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 on diagonal)
- 2.5 cups chopped celery (about 4-5 stalks, sliced on diagonal)
- 1 medium shallot, sliced into strips
Instructions
- Preheat Oven: Preheat your oven to 400°F. Line an extra large baking sheet with parchment paper. If you do not have an extra large baking sheet, you can use two medium ones or two casserole dishes.
- Make Marinade: In a large mixing bowl, combine olive oil, minced garlic, soy sauce, honey, ground ginger, salt, and pepper to create the marinade.
- Marinate Chicken: Place the bone-in, skin-on chicken thighs into the marinade bowl. Toss them thoroughly so they are well coated and 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 peels on. Slice the carrots and celery into approximately 1/2-inch thick pieces, preferably on a diagonal for better roasting. Slice the shallot into strips.
- Transfer Chicken to Baking Sheet: Using tongs, arrange the marinated chicken thighs on the prepared baking sheet, spacing them evenly so they roast properly.
- Toss and Add Veggies: Add the chopped vegetables and potatoes to the mixing bowl with leftover marinade. Toss them well to coat, adding an extra tablespoon of olive oil if needed to help with roasting. Then spread the veggies evenly on the baking sheet around the chicken thighs.
- Roast: Place the baking sheet in the oven and roast for 50-55 minutes until the chicken skin is golden and crispy and the vegetables are tender and lightly caramelized. Check seasoning and add salt and pepper as needed. Serve hot, garnished with fresh thyme or parsley if desired.
Notes
- If using tamari instead of soy sauce, the recipe is gluten-free.
- For extra crispiness, you can broil the chicken for 2-3 minutes at the end of roasting—watch closely to avoid burning.
- Feel free to substitute other root vegetables such as parsnips or turnips for the potatoes.
- This recipe can be made ahead by marinating the chicken overnight in the fridge for deeper flavor.
- To keep the skin crispier, avoid covering the chicken while roasting.
