Chicken Thighs with Roasted Root Vegetables
Juicy chicken thighs with caramelized root vegetables, herbs, and a touch of honey.
15 mins
Prep Time
35 mins
Cook Time
4
Servings
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 large sweet potato, chopped
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Preheat oven to 400°F (200°C). Pat the chicken thighs dry with paper towels to ensure crispy skin.
Season the chicken thighs generously with salt, black pepper, thyme, and rosemary. Drizzle with 1 tbsp olive oil and rub the seasoning in.
In a large bowl, toss the chopped carrots, parsnips, sweet potato, red onion, and minced garlic with the remaining olive oil, honey, salt, and black pepper.
Spread the vegetables evenly on a large baking sheet. Place the seasoned chicken thighs on top, skin-side up.
Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
For extra crispiness, broil for 2-3 minutes at the end. Let the chicken rest for 5 minutes before serving.
Chef's Tips
- Crispy Skin Tip: Ensure the chicken skin is dry before seasoning. You can leave it uncovered in the fridge for an hour to dry further.
- Vegetable Variations: Swap root vegetables with beets, turnips, or butternut squash for different flavors.
- Herb Freshness: Use fresh thyme and rosemary if available for a more aromatic dish.
- Basting: For extra juiciness, baste the chicken with pan juices halfway through cooking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.
