Roasted Chicken Thighs with Rosemary and Root Vegetables
A comforting and flavorful one-pan dinner featuring tender roasted chicken thighs and a medley of root vegetables infused with aromatic rosemary. Perfect for a satisfying evening meal.
Ingredients
- •4 large bone-in, skin-on chicken thighs
- •1 pound red potatoes, cut into 1-inch pieces
- •1 pound carrots, peeled and cut into 1-inch pieces
- •1 large parsnip, peeled and cut into 1-inch pieces
- •1 large red onion, cut into wedges
- •3 tablespoons olive oil
- •2 sprigs fresh rosemary, leaves chopped
- •4 cloves garlic, minced
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1/4 cup chicken broth (optional, for extra moisture)
Dietary Info
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large bowl, combine the cut potatoes, carrots, parsnip, and red onion. Drizzle with 2 tablespoons of olive oil, half of the chopped rosemary, half of the minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.
- 3
Pat the chicken thighs dry with paper towels. In a separate small bowl, mix the remaining 1 tablespoon of olive oil, the rest of the chopped rosemary, the remaining minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Rub this mixture all over the chicken thighs, including under the skin if desired.
- 4
Spread the seasoned root vegetables in a single layer on a large baking sheet. Place the seasoned chicken thighs skin-side up on top of the vegetables. If using, pour the chicken broth around the vegetables.
- 5
Roast for 35-40 minutes, or until the chicken skin is crispy and golden brown, the internal temperature of the chicken reaches 165°F (74°C), and the vegetables are tender and slightly caramelized. If the vegetables are browning too quickly, you can stir them gently halfway through cooking.
- 6
Remove from the oven and let rest for 5 minutes before serving. Serve hot, ensuring each plate gets a portion of chicken and a variety of roasted vegetables.
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