Description
Delicious and easy Crispy Roasted Chicken Thighs with a medley of tender, caramelized vegetables. Perfectly seasoned bone-in, skin-on chicken thighs marinated in a savory mix of garlic, soy sauce, honey, and ginger, then roasted alongside Yukon gold potatoes, sweet potatoes, carrots, celery, and shallots for a wholesome, comforting 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 (with peel)
- 1 medium sweet potato, chopped into 1-inch chunks (with peel)
- 2.5 cups chopped carrots (about 2-3 whole carrots), sliced on a diagonal about 1/2-inch thick
- 2.5 cups chopped celery (about 4-5 stalks), sliced on a diagonal about 1/2-inch thick
- 1 medium shallot, sliced into strips
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line an extra large baking sheet with parchment paper for easy cleanup and to prevent sticking. If you don’t have an extra large baking sheet, use two medium baking sheets or two casserole dishes.
- Make Marinade: In a large mixing bowl, combine olive oil, minced garlic, soy sauce (or tamari), honey, ground ginger, salt, and pepper. Whisk together until well mixed to form the marinade.
- Marinate Chicken: Add the bone-in, skin-on chicken thighs to the bowl with the marinade. Toss the chicken pieces well so they are evenly coated. Let them sit in the marinade while you prepare the vegetables—this helps the flavors meld and tenderizes the chicken.
- Prep Veggies: Chop the Yukon gold and sweet potatoes into roughly 1-inch chunks, leaving the peel on for added texture and nutrients. Slice the carrots and celery into 1/2-inch thick diagonal pieces. Slice the shallot into thin strips. This prep ensures even cooking and flavor distribution.
- Transfer Chicken to Baking Sheet: Using tongs, carefully arrange the marinated chicken thighs on the prepared baking sheet. Make sure to leave some space between each piece for even roasting and to allow the skin to crisp nicely.
- Toss and Add Veggies: Add the chopped vegetables and potatoes into the mixing bowl with the leftover marinade. Toss them well, adding an extra tablespoon of olive oil if needed to coat everything evenly. Spread the veggies evenly around and in between the chicken thighs on the baking sheet.
- Roast: Place the baking sheet in the preheated oven and roast for 50 to 55 minutes. The chicken skin should turn golden and crispy, and the vegetables should be tender and slightly caramelized. Once done, season everything with additional salt and pepper to taste.
- Serve: Serve the chicken thighs hot with the roasted veggies. Garnish with fresh thyme or parsley if desired for an added touch of freshness and flavor.
Notes
- If you want extra crispy skin, broil the chicken for the last 2-3 minutes but watch carefully to avoid burning.
- Use tamari instead of soy sauce for a gluten-free version.
- Allow the chicken to marinate for at least 15 minutes or up to 2 hours for deeper flavor.
- Cut veggies uniformly to ensure even roasting.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
