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Weeknight • Chicken

Crispy Oven-Baked Chicken Thighs with Root Veg

Juicy chicken thighs roast alongside colorful root vegetables for an easy, flavorful one-pan dinner.

Prep
15 min
Cook
40 min
Servings
4
Level
Weeknight
Crispy Oven-Baked Chicken Thighs with Root Veg

Imagine a dinner that's comforting, packed with flavor, and requires minimal cleanup. That's exactly what you get with these crispy oven-baked chicken thighs and roasted root vegetables! It’s a hearty meal that practically cooks itself, leaving you more time to relax and enjoy. Get ready for perfectly tender chicken and beautifully caramelized veggies!

Ingredients

Yield: 4 servings

Main

  • 4 bone-in, skin-on chicken thighs
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 1 lb parsnips, peeled and cut into 1-inch pieces
  • 1 large red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.

  2. Step 2

    In a large bowl, combine the carrots, parsnips, and red onion. Drizzle with 2 tablespoons of olive oil, rosemary, thyme, garlic powder, paprika, a generous pinch of salt, and pepper. Toss until the vegetables are evenly coated.

  3. Step 3

    Arrange the seasoned vegetables in a single layer on one half of the prepared baking sheet.

  4. Step 4

    Pat the chicken thighs very dry with paper towels. Rub the chicken all over with the remaining 1 tablespoon of olive oil. Season generously with salt and pepper on both sides.

  5. Step 5

    Place the chicken thighs, skin-side up, on the other half of the baking sheet, ensuring they are not touching the vegetables too much.

  6. Step 6

    Roast for 35-40 minutes, or until the chicken skin is crispy and golden brown, the internal temperature reaches 165°F (74°C), and the vegetables are tender and slightly caramelized. If the vegetables are done before the chicken, you can remove them and keep warm while the chicken finishes.

  7. Step 7

    Remove from oven, let rest for a few minutes, then garnish with fresh parsley if desired. Serve hot.

Tips

  • Patting the chicken skin dry is crucial for achieving that irresistible crispiness.
  • Don't overcrowd the baking sheet; use two if necessary, to ensure everything roasts evenly instead of steaming.
  • Feel free to swap in other root vegetables like sweet potatoes or butternut squash.

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