Description
This recipe features crispy roasted bone-in chicken thighs paired with a medley of hearty root vegetables and aromatic herbs. The chicken is marinated in a blend of garlic, soy sauce, honey, and ginger, then roasted to perfection alongside Yukon gold potatoes, sweet potatoes, carrots, celery, and shallots. The result is a flavorful, comforting one-pan meal with perfectly crisp skin and tender, caramelized veggies.
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 + pepper, to taste
Vegetables
- 2 medium Yukon gold potatoes, cut into 1-inch chunks (peeled or unpeeled)
- 1 medium sweet potato, cut into 1-inch chunks (peeled or unpeeled)
- 2.5 cups chopped carrots (about 2-3 whole carrots, sliced diagonally approx. 1/2-inch thick)
- 2.5 cups chopped celery (about 4-5 stalks, sliced diagonally approx. 1/2-inch thick)
- 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 unavailable, use two medium baking sheets 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 chicken thighs into the marinade bowl. Toss them well to ensure even coating and let them sit while preparing the vegetables.
- Prepare Vegetables: Chop the Yukon gold and sweet potatoes into roughly 1-inch chunks, leaving the peel on for texture and nutrients. Slice carrots and celery into half-inch thick diagonal pieces. Slice the shallot into strips.
- Transfer Chicken: Using tongs, place the marinated chicken thighs onto the baking sheet, spacing them apart evenly.
- Toss and Add Vegetables: Add the chopped potatoes, carrots, celery, and shallots into the remaining marinade in the bowl. Toss thoroughly to coat the veggies. Add additional olive oil (about 1 tablespoon) if needed. Then, transfer the vegetables onto the baking sheet, arranging them evenly around the chicken thighs.
- Roast: Place the baking sheet in the preheated oven and roast for 50-55 minutes. Roast until the chicken skin is golden and crisp, and the vegetables are caramelized and tender. Check for doneness by ensuring chicken juices run clear, and vegetables are fork-tender.
- Season and Serve: Remove from oven, adjust seasoning with salt and pepper as needed, garnish optionally with fresh thyme or parsley, and serve hot.
Notes
- If you don’t have an extra-large baking sheet, using two medium sheets or casserole dishes works equally well.
- Leaving the potato peels on adds texture and nutrients, but you can peel them if you prefer.
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust roasting time slightly depending on your oven and the size of chicken thighs to ensure thorough cooking.
- Fresh herbs such as thyme or parsley complement the dish beautifully as a garnish.
