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Garlic Herb Chicken Thighs with Roasted Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Sheet Pan
  • Large Mixing Bowl

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • 4 carrots, peeled and cut into 2-inch pieces
  • 3 medium Yukon gold potatoes, cut into 1-inch cubes
  • 2 parsnips, peeled and cut into 2-inch pieces
  • 1 red onion, cut into wedges
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, cut into wedges

Instructions
 

  • Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
  • Place the carrots, potatoes, parsnips, and red onion in a large mixing bowl. Add the minced garlic, olive oil, rosemary, thyme, salt, and pepper. Toss until the vegetables are evenly coated.
  • Spread the vegetables in a single layer on the prepared sheet pan. Nestle the chicken thighs among the vegetables, skin side up. Sprinkle the chicken with a little extra salt and pepper.
  • Roast for 35 to 40 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender when pierced with a fork.
  • Remove the pan from the oven and let it rest for 5 minutes. Serve with lemon wedges on the side.

Notes

Pat the chicken thighs dry with paper towels before seasoning to help the skin crisp during roasting. If you want to prep ahead, chop the vegetables and store them in the fridge up to a day in advance, then toss with the oil and herbs right before baking. Leftovers reheat well in a 350°F oven for 10 minutes to restore some crispness to the chicken skin.
Course: Main Course
Cuisine: American
Equipment: Sheet Pan, Large Mixing Bowl