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.
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.
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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.
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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.
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.
Ingredients
- 8bone-in, skin-on chicken thighs
- 3 mediumcarrots, peeled and cut into 2.5 cm (1 inch) pieces
- 3 mediumparsnips, peeled and cut into 2.5 cm (1 inch) pieces
- 2 mediumsweet potatoes, peeled and cut into 2.5 cm (1 inch) cubes
- 4 clovesgarlic, minced
- 2 tbspfresh thyme leaves (or 2 tsp dried thyme)
- 3 tbspolive oil
- 1 tspsalt
- ½ tspblack pepper
Equipment
- oven
- baking sheet or roasting pan
- mixing bowl
- measuring spoons
- knife
- cutting board
Nutrition per serving
- Calories470
- Protein35 g
- Carbs35 g
- Fat22 g
Step-by-step
Step 1
Preheat the oven to 200°C (400°F). Line a large baking sheet or roasting pan with parchment paper or lightly grease it.
Step 2
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.
Step 3
Spread the seasoned vegetables in an even layer on the prepared baking sheet.
Step 4
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.
Step 5
Place the chicken thighs on top of the vegetables skin side up, leaving space between pieces for air circulation.
Step 6
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.
Step 7
If desired, broil for an additional 2-3 minutes to further crisp the skin, watching carefully to prevent burning.
Step 8
Remove from oven and let rest for 5 minutes. Serve warm, garnished with any remaining fresh thyme.
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