Autumn Roasted Chicken Thighs With Root Vegetables
Tender chicken thighs roasted with a medley of seasonal root vegetables like carrots, parsnips, and sweet potatoes, seasoned with fresh thyme and garlic for a cozy weeknight dinner.
Advert
Let’s get cooking.
Cook mode
Scale servings, tick off ingredients, and run step timers without losing your place.
Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer needed
Preheat the oven to 200°C (400°F). Line a large baking sheet or roasting pan with parchment paper or lightly grease it.
- No timer needed
In a large bowl, combine the carrots, parsnips, and sweet potatoes. Add 2 tablespoons of olive oil, half of the minced garlic, half of the thyme leaves, salt, and pepper. Toss well to coat the vegetables evenly.
- No timer needed
Spread the seasoned vegetables in an even layer on the prepared baking sheet.
- No timer needed
Pat the chicken thighs dry with paper towels. Rub the remaining olive oil, garlic, thyme, salt, and pepper over the skin and under the skin if possible.
- No timer needed
Place the chicken thighs on top of the vegetables skin side up, leaving space between pieces for air circulation.
- No timer needed
Roast in the preheated oven for 40-45 minutes, or until the chicken skin is golden and crisp and the internal temperature reaches 74°C (165°F) when checked with a meat thermometer.
- No timer needed
If desired, broil for an additional 2-3 minutes to further crisp the skin, watching carefully to prevent burning.
- No timer needed
Remove from oven and let rest for 5 minutes. Serve warm, garnished with any remaining fresh thyme.
Chef tips
- For extra crispy skin, pat chicken thighs dry and avoid overcrowding on the pan.
- Use a meat thermometer to ensure chicken is safely cooked to 74°C (165°F).
- Cut vegetables into uniform sizes for even roasting.
- If you prefer, add a splash of balsamic vinegar or honey during the last 10 minutes of roasting for a glaze.
Equipment check
- oven
- baking sheet or roasting pan
- mixing bowl
- measuring spoons
- knife
- cutting board
Nutrition per serving
- Calories470
- Protein35 g
- Carbs35 g
- Fat22 g
Tags
Behind the dish.
Overview
This recipe features succulent chicken thighs roasted alongside a colorful selection of autumn root vegetables including carrots, parsnips, and sweet potatoes. The dish is infused with fresh thyme and garlic, delivering warm and comforting flavors perfect for a simple weeknight dinner or a seasonal family meal.
Why you’ll love it
- One-pan recipe for easy cleanup and minimal effort.
- Rich, savory flavors with fresh herbs and garlic enhance the natural sweetness of root vegetables.
- The roasting method produces crispy skin on the chicken and caramelized veggies.
- Perfect for autumn and cozy indoor meals.
Ingredient notes
Chicken thighs: Bone-in, skin-on thighs are recommended for maximum flavor and moisture retention.
Root vegetables: Carrots, parsnips, and sweet potatoes provide sweetness and hearty texture. You can substitute or add other root vegetables like turnips or beets.
Fresh thyme and garlic: Essential aromatics for a fragrant and savory profile.
Olive oil and seasoning: Ensure even coating for roasting to achieve golden, crisp textures.
Serving & storage
Serve hot, garnished with extra fresh thyme if desired. This dish pairs beautifully with a simple green salad or crusty bread to soak up the pan juices.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly to an internal temperature of 74°C (165°F) before serving. For best texture, reheat in an oven or air fryer to maintain crispiness of the chicken skin.
Related recipes
Hot honey chicken sandwiches with crunchy slaw
◷ 120 minmedium
Crisp buttermilk-fried chicken, lightly spiced honey and sharp cabbage slaw in toasted buns. Dress the slaw late and add the honey at assembly to keep the coating crunchy.
Oct 18
Garlic Herb Roasted Chicken with Spring Vegetables
◷ 90 mineasy
A simple and flavorful roasted chicken dish featuring a medley of seasonal spring vegetables like asparagus, baby carrots, and new potatoes, seasoned with garlic, fresh herbs, and lemon. This easy roast method ensures juicy poultry with crisp-skinned perfection, perfect for a wholesome weeknight dinner.
Oct 29
Roasted Autumn Mushroom and Sage Chicken Thighs
◷ 60 minmedium
Juicy chicken thighs roasted with a medley of seasonal autumn mushrooms, fresh sage, and garlic, served alongside caramelized root vegetables for a comforting weeknight dinner.
Oct 28