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

Scale

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

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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.