Description

This Crispy Roasted Chicken Thighs with Veggies recipe features bone-in, skin-on chicken thighs roasted to perfection alongside a colorful medley of Yukon gold potatoes, sweet potatoes, carrots, celery, and shallots. Marinated in a flavorful blend of garlic, soy sauce, honey, and ginger, the chicken develops a crispy skin while the vegetables become tender and lightly caramelized. This one-pan meal is simple to prepare, packed with flavor, and perfect for a comforting family dinner.

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 + pepper, to taste

Vegetables

2 medium Yukon gold potatoes, chopped into 1-inch chunks (peel on)
1 medium sweet potato, chopped into 1-inch chunks (peel on)
2.5 cups chopped carrots (about 2-3 whole carrots), cut into 1/2-inch diagonal slices
2.5 cups chopped celery (about 4-5 stalks), cut into 1/2-inch diagonal slices
1 medium shallot, sliced into strips

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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 sheet, use two medium baking sheets or two casserole dishes to accommodate everything.
Make Marinade: In a large mixing bowl, whisk together olive oil, minced garlic, soy sauce (or tamari), honey, ground ginger, salt, and pepper until fully combined to create the marinade.
Marinate Chicken: Add the chicken thighs to the marinade bowl and toss well to coat each piece thoroughly. Let them marinate while you prepare the vegetables to allow the flavors to meld.
Prepare Vegetables: Chop the Yukon gold and sweet potatoes into roughly 1-inch chunks, leaving their peeling intact for texture and nutrients. Slice carrots and celery diagonally into 1/2-inch thick pieces. Slice the shallot into thin strips.
Transfer Chicken to Baking Sheet: Using tongs, carefully place the marinated chicken thighs onto the parchment-lined baking sheet, spacing them apart to ensure even cooking and crisping of the skin.
Toss and Add Vegetables: Add the chopped potatoes, sweet potatoes, carrots, celery, and shallots to the bowl with leftover marinade. Toss them to coat evenly, adding an extra tablespoon of olive oil if necessary to ensure veggies are well coated. Nestle the vegetables evenly around the chicken thighs on the baking sheet.
Roast: Place the baking sheet in the preheated oven and roast for 50 to 55 minutes, or until the chicken skin is crispy and golden, and the vegetables are tender and lightly caramelized. Check for seasoning and add additional salt and pepper as needed. Garnish with fresh thyme or parsley before serving if desired. Serve hot for a wholesome and delicious meal.

Notes

Using bone-in, skin-on chicken thighs helps achieve the crispiest skin and juiciest meat.
Leaving the potato skins on boosts fiber and nutrients while adding rustic texture.
Adjust marinade ingredients for dietary preferences; tamari is a great gluten-free substitute for soy sauce.
If you prefer, you can double the olive oil for a richer roast flavor on veggies.
Make sure to space chicken thighs apart on the baking sheet to ensure even roasting and crispy skin.
Garnishing with fresh herbs like thyme or parsley adds a bright, fresh flavor contrast.
This dish pairs well with a simple green salad or steamed greens for a complete meal.