Description

This Crispy Roasted Chicken Thighs With Veggies recipe features bone-in, skin-on chicken thighs marinated in a flavorful mix of garlic, soy sauce, honey, and ginger, roasted alongside hearty Yukon gold potatoes, sweet potatoes, carrots, celery, and shallots. The result is a perfectly crisp and juicy chicken with tender, caramelized vegetables, making for a satisfying and wholesome one-pan 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 + pepper, to taste

Vegetables

2 medium Yukon gold potatoes
1 medium sweet potato
2.5 cups chopped carrots (about 2-3 whole carrots)
2.5 cups chopped celery (about 4-5 stalks)
1 medium shallot

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Instructions

Preheat Oven: Preheat the oven to 400°F (204°C) and line an extra-large baking sheet with parchment paper. If you don’t have a large enough 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 to create the marinade.
Marinate Chicken: Add the chicken thighs to the marinade bowl and toss until they are well coated. Let the chicken sit in the marinade while you prepare the vegetables to absorb the flavors.
Prep Veggies: Chop the Yukon gold and sweet potatoes into roughly 1-inch thick chunks, leaving the skin on. Slice the carrots and celery into about 1/2-inch thick diagonal pieces. Slice the shallot into strips.
Transfer Chicken: Using tongs, place the marinated chicken thighs on the prepared baking sheet, spacing them apart evenly.
Toss & Add Veggies: Add the chopped vegetables and potatoes to the same mixing bowl with remaining marinade. Toss to coat evenly, adding an extra tablespoon of olive oil if needed. Arrange the veggies in an even layer around the chicken thighs on the baking sheet.
Roast: Roast everything in the preheated oven for 50-55 minutes until the chicken skin is crisp and golden, and the vegetables are tender and lightly caramelized. Adjust seasoning with salt and pepper to taste before serving. Optional: garnish with fresh thyme or parsley.

Notes

For a gluten-free option, substitute soy sauce with tamari.
If you don’t have an extra-large baking sheet, use two medium sheets or two casserole dishes.
Adding extra olive oil to the vegetables ensures they roast nicely without drying out.
Use fresh herbs like thyme or parsley as a garnish to add brightness to the dish.
Make sure to leave space between chicken thighs on the baking sheet for even roasting and crisp skin.