Description
This Crispy Roasted Chicken Thighs With Veggies recipe features bone-in, skin-on chicken thighs marinated in a flavorful blend of garlic, soy sauce, honey, and ginger. Roasted alongside hearty potatoes, sweet potatoes, carrots, celery, and shallots, the dish delivers a perfect balance of crispy skin and tender, caramelized vegetables. It’s an easy, one-sheet-pan meal ideal for a comforting weeknight 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 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 on a diagonal into 1/2-inch thick pieces
- 2.5 cups chopped celery (about 4-5 stalks), sliced on a diagonal into 1/2-inch thick pieces
- 1 medium shallot, sliced into strips
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 a large enough baking sheet, use two medium ones or two casserole dishes to accommodate the ingredients.
- 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: Add the chicken thighs into the marinade bowl and toss well to coat each piece thoroughly. Let the chicken sit in the marinade while you prepare the vegetables to allow the flavors to develop.
- Prep Veggies: Chop the Yukon gold and sweet potatoes into roughly 1-inch cubes, keeping the peel on for texture and nutrition. Slice the carrots and celery diagonally into 1/2-inch thick pieces. Cut the shallot into strips.
- Transfer Chicken: Using tongs, arrange the marinated chicken thighs on the prepared baking sheet in a single layer, spacing them apart to ensure even roasting.
- Toss & Add Veggies: Add the chopped vegetables into the remaining marinade in the bowl. Toss everything well, adding an additional tablespoon of olive oil if needed to coat the veggies evenly. Transfer the vegetables to the baking sheet, arranging them around the chicken in an even layer.
- Roast: Roast everything in the preheated oven for 50-55 minutes until the chicken skin is crispy and golden, and the vegetables are tender with a slight caramelization. Season to taste with additional salt and pepper. Optionally garnish with fresh thyme or parsley before serving. Serve hot.
Notes
- If using tamari instead of soy sauce, the dish becomes gluten-free.
- For extra crispy skin, you can broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
- Feel free to substitute vegetables based on seasonality or preference, such as parsnips or Brussels sprouts.
- Make sure to space the chicken thighs and vegetables well on the baking sheet to promote even roasting and crispiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
