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

Equipment

  • Baking Sheet
  • Mixing Bowl

Ingredients
  

  • 8 bone-in, skin-on chicken thighs
  • 1 pound baby potatoes, halved
  • 3 carrots, cut into 1-inch chunks
  • 2 parsnips, cut into 1-inch chunks
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper or foil for easy cleanup.
  • Place the halved potatoes, carrot chunks, and parsnip chunks in a large bowl. Add the olive oil, rosemary, thyme, minced garlic, salt, and pepper. Toss until the vegetables are evenly coated.
  • Spread the seasoned vegetables in a single layer on the prepared baking sheet, leaving space in between for the chicken.
  • Nestle the chicken thighs among the vegetables, skin side up. Sprinkle the remaining salt and pepper over the chicken.
  • Roast for 35 to 40 minutes until the chicken reaches an internal temperature of 165 degrees F and the vegetables are tender when pierced with a fork.
  • Remove the pan from the oven and let it rest for 5 minutes before serving.

Notes

Use a rimmed baking sheet so the juices stay contained and the vegetables do not slide off during roasting. Fresh herbs give the strongest flavor here. Leftovers keep well in the fridge for up to three days and reheat nicely in a 350-degree oven to restore crisp skin.
Course: Main Course
Cuisine: American
Equipment: Baking Sheet, Mixing Bowl