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A simple and flavorful roasted chicken and vegetables recipe featuring bone-in, skin-on chicken thighs roasted with mixed root vegetables in one pan, yielding tender chicken with crispy skin and caramelized veggies.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5–2 lb / 700–900 g total)
  • 1 lb (450 g) mixed root vegetables (potatoes, carrots, parsnips), cut into 1-inch pieces
  • 1 medium onion, quartered
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 2 cloves garlic, smashed
  • Optional: 1 lemon, halved, for roasting or squeezing before serving

Instructions

  1. Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels to help the skin crisp.
  2. Toss the cut vegetables and onion with 2 tablespoons olive oil, half the salt, half the pepper, and half the thyme. Spread evenly on a rimmed baking sheet or roasting pan.
  3. Rub the chicken with the remaining olive oil, salt, pepper, and thyme. Nestle the thighs skin-side up among the vegetables, ensuring space for air circulation.
  4. Add smashed garlic cloves and lemon halves if using. Roast on the middle rack for 35–45 minutes until chicken reaches 165°F (74°C) internally, skin is golden and crisp, and vegetables are tender and caramelized.
  5. If needed, broil the pan for 1–2 minutes to brown the skin more, watching carefully to avoid burning.
  6. Remove from oven and let rest 5 minutes. Squeeze roasted lemon over chicken and vegetables before serving.

Notes

Ensure chicken skin is thoroughly patted dry for crispiness., Cut vegetables to similar sizes for even cooking., Use a meat thermometer to avoid overcooking chicken; ideal internal temperature is 165–175°F (74–79°C)., If vegetables finish cooking before chicken, remove them and keep warm., Marinate chicken in olive oil, lemon, and herbs up to 2 hours ahead for extra flavor., Vegetable variations: Brussels sprouts, sweet potatoes, or bell peppers can be used., Herb variations: rosemary, sage, or Italian herbs can replace thyme., For added spice, include 1 tsp smoked paprika or a pinch of cayenne., To make it citrus-forward, roast with orange or add orange zest.

Nutrition

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