If you’re craving a cozy, flavorful dinner that hits all the right notes, the Crispy Roasted Chicken Thighs with Veggies (Bone-In) Recipe is your new best friend. Imagine golden, perfectly crisp chicken thighs baked alongside a colorful medley of tender potatoes, carrots, celery, and shallots, all infused with a savory-sweet marinade. It’s a hearty, wholesome meal that’s simple yet packed with vibrant flavors and satisfying textures, guaranteed to make weeknight dinners or weekend feasts extra special.
Ingredients You’ll Need
These ingredients come together beautifully to create a harmony of flavors and textures. Each component is straightforward but plays a vital role in making this Crispy Roasted Chicken Thighs with Veggies (Bone-In) Recipe truly shine—whether it’s the richness of the chicken skin, the natural sweetness of the carrots, or the mellow spiciness of the ginger.
- Bone-in, skin-on chicken thighs: Using bone-in and skin-on ensures maximum juiciness and the crispy skin everyone loves.
- Yukon gold potatoes: Their creamy texture and buttery flavor roast up perfectly with the chicken.
- Sweet potato: Adds a lovely sweetness and vibrant orange color to the dish.
- Carrots: Their natural sugar caramelizes, complementing the savory chicken.
- Celery: Brings a subtle earthy crunch that adds dimension.
- Shallot: Lends a mild oniony depth that beautifully rounds out the flavors.
- Olive oil: Helps crisp the skin and enhance the veggies’ caramelization.
- Minced garlic: Provides warm, aromatic undertones throughout.
- Soy sauce (or tamari): Delivers a rich umami boost with a touch of saltiness.
- Honey: Adds just enough sweetness to balance the savory spices.
- Ground ginger: Infuses a subtle zesty warmth that keeps the palate intrigued.
- Salt and pepper: Essential for seasoning to taste and bringing everything together.
How to Make Crispy Roasted Chicken Thighs with Veggies (Bone-In) Recipe
Step 1: Preheat Your Oven and Prepare Your Baking Sheet
Get your oven going at 400 degrees Fahrenheit and line an extra-large baking sheet with parchment paper. If your pan isn’t big enough, don’t sweat it—you can use two medium pans or even casserole dishes to spread everything out. This initial prep helps guarantee that the chicken and veggies have enough room to roast evenly and get that perfect crisp.
Step 2: Whip Up the Marinade
In a large mixing bowl, combine olive oil, minced garlic, soy sauce, honey, and ground ginger. This marinade is the heart and soul of the Crispy Roasted Chicken Thighs with Veggies (Bone-In) Recipe, infusing the chicken and veggies with rich, layered flavors that balance salty, sweet, and a little tangy spice.
Step 3: Marinate the Chicken Thighs
Drop your chicken thighs into the marinade and toss until every piece is perfectly coated. Letting the chicken sit here while you prep the veggies lets those flavors seep deep into the meat, ensuring every bite is juicy and packed with seasoning.
Step 4: Chop the Veggies
Dice the Yukon gold and sweet potatoes into roughly one-inch chunks—no peeling needed to keep rustic texture and earthy taste. Slice the carrots and celery into half-inch diagonal pieces to create attractive shapes that roast evenly. Finally, cut the shallot into thin strips for a mild, sweet onion presence that complements the other veggies beautifully.
Step 5: Arrange the Chicken
Using tongs, transfer the marinated chicken thighs onto your prepared baking sheet, spacing them out to allow the heat to circulate and skin to crisp up. This downtime preps the foundation for those irresistibly crunchy bites.
Step 6: Toss and Add the Veggies
Pour the remaining marinade over the chopped vegetables in your bowl. If it looks a bit dry, add an extra tablespoon of olive oil—this helps the veggies caramelize without drying out. Nestle the veggies evenly around the chicken thighs on the baking sheet—this way, all the flavors mingle during roasting.
Step 7: Roast to Perfection
Pop the tray into your hot oven for about 50 to 55 minutes. You’ll want to watch closely as the chicken skin crisps up and the veggies develop a golden-brown caramelized edge while becoming fork-tender. A quick pinch of salt and pepper at the end will elevate the flavors even more. If you want to get fancy, garnish with fresh thyme or parsley before serving—it adds a lovely aromatic final flourish.
How to Serve Crispy Roasted Chicken Thighs with Veggies (Bone-In) Recipe
Garnishes
Fresh herbs like thyme or flat-leaf parsley add a burst of color and brightness that contrast so nicely with the rustic roast. A light drizzle of good-quality olive oil just before serving can also enhance the juiciness of the chicken skin and the glaze on the veggies.
Side Dishes
This dish stands beautifully on its own, but if you’re looking for something extra, a crisp green salad or a simple cucumber salad provides a refreshing, crunchy counterpoint. Alternatively, a dollop of creamy mashed cauliflower or a spoonful of tangy yogurt sauce adds a soothing balance.
Creative Ways to Present
For a charming family-style presentation, serve the chicken thighs and veggies on a large platter, inviting everyone to dig in together. Or plate each portion with a sprig of fresh herbs and a small wedge of lemon for a pop of zest. Rustic wooden boards or colorful ceramic dishes make the colors of the vegetables really pop.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. The juicy chicken thighs and roasted veggies will keep well for up to three days and still taste delicious after reheating.
Freezing
If you want to save portions for later, freeze the cooked chicken and vegetables in freezer-safe containers or bags. Make sure to cool everything thoroughly before freezing to preserve texture and flavor. These meal-ready portions can last up to two months in the freezer.
Reheating
To maintain the crispiness of the chicken skin when reheating, pop leftovers in a preheated oven at 350 degrees Fahrenheit for about 15 minutes, rather than microwaving. The veggies will warm beautifully alongside and retain their shape and flavor.
FAQs
Can I use boneless chicken thighs instead?
You can, but the skin and bone play a big role in keeping the chicken juicy and flavorful during roasting. Boneless thighs may cook faster and could dry out more easily, so adjust cooking time accordingly and consider basting to keep moisture.
Can I make this recipe gluten-free?
Absolutely! Simply swap the soy sauce for tamari, which is gluten-free, and you’re good to go. The recipe is naturally packed with wholesome ingredients that work beautifully without gluten.
What if I don’t have shallots? Can I use onions instead?
You can substitute a small sweet onion or a slice of red onion if shallots aren’t available. Shallots offer a milder, slightly sweeter taste, but onions will still complement the other veggies nicely.
How do I know when the chicken is fully cooked?
The chicken thighs should reach an internal temperature of 165 degrees Fahrenheit. The skin should be golden brown and crispy, and the juices should run clear when pierced. Cooking time may vary slightly depending on your oven and the size of your thighs.
Can I add other vegetables to this recipe?
Definitely! Feel free to add vegetables like bell peppers, zucchini, or Brussels sprouts. Just adjust chopping sizes and roasting times accordingly—denser vegetables need longer, while softer ones cook quicker.
Final Thoughts
This Crispy Roasted Chicken Thighs with Veggies (Bone-In) Recipe is truly one of those comfort meals that feels like a warm hug on a plate. The combination of crispy skin, juicy meat, and roasted veggies creates a wonderful medley of flavors that’s easy enough for weeknight dinners yet impressive enough for company. I highly encourage you to try this recipe—you might just find yourself coming back to it over and over as a family favorite.
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Crispy Roasted Chicken Thighs with Veggies (Bone-In) Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Description
This recipe features crispy roasted bone-in, skin-on chicken thighs paired with a medley of roasted vegetables including Yukon gold potatoes, sweet potatoes, carrots, celery, and shallots. Marinated in a flavorful blend of olive oil, garlic, soy sauce, honey, and ground ginger, the chicken and veggies roast together to create a deliciously caramelized, easy one-pan meal perfect for a comforting dinner.
Ingredients
Chicken
- 8 bone-in, skin-on chicken thighs
Vegetables
- 2 medium Yukon gold potatoes, chopped into 1-inch chunks (peel on)
- 1 medium sweet potato, chopped into 1-inch chunks (peel on)
- 2.5 cups chopped carrots (about 2–3 whole carrots), sliced 1/2-inch thick on diagonal
- 2.5 cups chopped celery (about 4–5 stalks), sliced 1/2-inch thick on diagonal
- 1 medium shallot, sliced into strips
Marinade
- 1/4 cup olive oil (plus an additional tablespoon optional for veggies)
- 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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line an extra-large baking sheet with parchment paper. If you don’t have a large baking sheet, use two medium ones or two casserole dishes.
- Make Marinade: In a large mixing bowl, combine olive oil, minced garlic, soy sauce, honey, ground ginger, salt, and pepper to prepare the marinade.
- Marinate Chicken: Add the bone-in, skin-on chicken thighs to the marinade bowl. Toss completely to coat all pieces evenly. Let the chicken sit in the marinade while you prepare the vegetables.
- Prep Veggies: Chop the Yukon gold and sweet potatoes into roughly 1-inch chunks, leaving the peeling on. Slice carrots and celery into 1/2-inch thick diagonal pieces. Slice the shallot into strips.
- Transfer Chicken: Using tongs, place the marinated chicken thighs spaced evenly on the lined baking sheet.
- Toss & Add Veggies: Add the chopped vegetables to the remaining marinade in the bowl. Toss thoroughly to coat, adding an extra tablespoon of olive oil if needed. Spread the veggies evenly around the chicken thighs on the baking sheet.
- Roast: Place the baking sheet in the preheated oven and roast for 50-55 minutes until the chicken skin is crispy and golden and the vegetables are tender and caramelized. Season with additional salt and pepper if desired. Garnish with fresh thyme or parsley if you like. Serve hot.
Notes
- You can substitute tamari instead of soy sauce for a gluten-free version.
- Leaving the potato skins on adds texture and nutrition.
- Use fresh herbs like thyme or parsley as garnish to enhance flavor and presentation.
- If using two baking sheets, rotate midway for even cooking.
- Ensure chicken thighs are bone-in and skin-on for best crispy texture and flavor.
