Description
This recipe for Crispy Roasted Chicken Thighs with Veggies features tender bone-in, skin-on chicken thighs marinated in a flavorful blend of garlic, soy sauce, honey, and ginger, then roasted alongside a colorful mix of potatoes, carrots, celery, and shallots. The result is a perfectly crisped chicken skin with tender, caramelized vegetables that come together for a wholesome and satisfying meal.
Ingredients
Scale
Chicken 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 diagonally about 1/2-inch thick
- 2.5 cups chopped celery (about 4-5 stalks), sliced diagonally about 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 you do not have an extra-large baking sheet, you can use two medium baking sheets or two casserole dishes instead.
- Make Marinade: In a large mixing bowl, combine olive oil, minced garlic, soy sauce (or tamari), honey, ground ginger, salt, and pepper. Stir well to create the marinade.
- Marinate Chicken: Place the chicken thighs into the marinade bowl and toss until each piece is well coated. Let the chicken sit in the marinade while you prepare the vegetables.
- Prepare Vegetables: Chop the Yukon gold and sweet potatoes into roughly 1-inch thick chunks, leaving the peel on. Slice carrots and celery into approximately 1/2-inch thick diagonal pieces. Slice the shallot into strips.
- Transfer Chicken to Baking Sheet: Using tongs, carefully place the marinated chicken thighs on the prepared baking sheet, spacing them evenly to ensure proper roasting.
- Toss and Add Vegetables: Add the chopped vegetables and potatoes into the remaining marinade in the mixing bowl. Toss to coat evenly, adding an additional tablespoon of olive oil if needed. Arrange the veggies around and between the chicken thighs in an even layer on the baking sheet.
- Roast: Place the baking sheet in the preheated oven and roast for 50-55 minutes, or until the chicken skin is golden and crisp and the vegetables are tender and lightly caramelized. Season with additional salt and pepper to taste. Optionally, garnish with fresh thyme or parsley before serving.
Notes
- If you prefer a gluten-free meal, use tamari instead of soy sauce.
- To get the crispiest skin, avoid overcrowding the chicken on the baking sheet to ensure good air circulation.
- You can prepare the marinade and marinate the chicken a few hours ahead for deeper flavor.
- Feel free to substitute or add other vegetables like bell peppers or broccoli depending on your preference.
- Make sure to check the chicken’s internal temperature reaches 165°F (74°C) for safe consumption.
