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Crispy One-Pan Chicken Thighs Recipe Easy Roasted Root Vegetables Meal

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A simple, one-pan meal featuring crispy bone-in, skin-on chicken thighs roasted alongside caramelized root vegetables for a comforting and satisfying dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • 3 medium carrots, peeled and cut into 2-inch pieces
  • 2 medium parsnips, peeled and cut into 2-inch pieces
  • 2 medium red potatoes, quartered
  • 3 tablespoons olive oil (extra virgin preferred)
  • 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
  • 2 teaspoons fresh thyme leaves
  • 4 cloves garlic, peeled and smashed
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 lemon, sliced thinly (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
  3. Prepare the vegetables: peel and chop carrots, parsnips, and potatoes into roughly uniform pieces. Toss them in a bowl with 2 tablespoons olive oil, 1 teaspoon salt, pepper, half the rosemary and thyme, and the smashed garlic cloves.
  4. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. When hot, add chicken thighs skin-side down. Sear without moving for about 6-8 minutes until the skin is golden brown and crisp. If your pan is small, sear in batches.
  5. Flip the chicken thighs and scatter the prepared vegetables around them in the pan. Nestle lemon slices among the veggies and chicken.
  6. Transfer the skillet to the oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
  7. Remove from oven and let rest for 5 minutes to allow juices to redistribute.
  8. Serve warm, spooning pan juices over the chicken and vegetables.

Notes

Dry chicken skin thoroughly before searing to ensure crispiness. Avoid overcrowding the pan to prevent soggy skin and steamed vegetables. If veggies brown too fast, tent with foil halfway through roasting. Flipping veggies halfway ensures even roasting. Rest chicken after roasting for juicy meat. Broiling for last 2-3 minutes can add extra crispness but watch closely to avoid burning.

Nutrition

Keywords: one-pan chicken, crispy chicken thighs, roasted root vegetables, easy dinner, weeknight meal, comfort food

Find it online: https://fuzzyforker.com/crispy-one-pan-chicken-thighs-recipe-easy-roasted-root-vegetables-meal/