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Weeknight • Chicken

Crispy Chicken Thighs with Roasted Root Veg

Juicy, crispy-skinned chicken thighs are roasted alongside tender root vegetables for a complete and satisfying meal.

Prep
15 min
Cook
40 min
Servings
4
Level
Weeknight
Crispy Chicken Thighs with Roasted Root Veg

Sometimes, the simplest meals are the best, and this recipe is a perfect example. We're talking golden, crispy-skinned chicken thighs roasted to perfection, nestled among sweet and savory root vegetables. It's a comforting, hands-off dinner that practically cooks itself, leaving you with more time to relax.

Ingredients

Yield: 4 servings

Main

  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil, plus more for veggies
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • 1 lb baby carrots, peeled
  • 1 lb small red potatoes, quartered
  • 1 large sweet potato, peeled and cubed
  • 1 tbsp fresh rosemary, chopped (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels. In a small bowl, mix together paprika, garlic powder, thyme, salt, and pepper.

  2. Step 2

    Rub chicken thighs with 1 tbsp olive oil, then generously season all over with the spice mixture. Set aside.

  3. Step 3

    On a large baking sheet, toss carrots, red potatoes, and sweet potato with a drizzle of olive oil, salt, pepper, and chopped rosemary (if using). Spread vegetables in a single layer.

  4. Step 4

    Place the seasoned chicken thighs, skin-side up, on top of or nestled among the vegetables on the baking sheet.

  5. Step 5

    Roast for 35-40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden brown, and vegetables are tender. If needed, broil for the last 2-3 minutes for extra crispy skin (watch carefully!).

  6. Step 6

    Remove from oven and let rest for a few minutes before serving.

Tips

  • Patience is key for crispy skin! Don't crowd the pan, allow space around the chicken and veggies for proper air circulation.
  • Feel free to swap in other root vegetables like parsnips or butternut squash.
  • For easy cleanup, line your baking sheet with parchment paper or foil.

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