Roasted Autumn Vegetable and Herb-Crusted Chicken Thighs
Juicy chicken thighs roasted to perfection with a crunchy herb crust, served alongside a medley of seasonal root vegetables. This comforting dish highlights the natural sweetness of fall produce and is perfect for a weeknight dinner.
Overview
This dish features succulent, juicy chicken thighs topped with a vibrant herb crust that crisps beautifully in the oven. Accompanied by a colorful mix of autumn root vegetables like carrots, parsnips, and sweet potatoes, it celebrates the flavors of the season in a wholesome, comforting meal suitable for any weeknight.
Why you’ll love it
The combination of tender chicken and sweet roasted vegetables creates a balanced plate that’s both nutritious and satisfying. The herb crust adds layers of fresh flavor and delightful texture without requiring complicated techniques. Plus, the entire meal cooks on one tray for minimal cleanup.
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Ingredient notes
- Chicken thighs: Bone-in, skin-on thighs ensure juicy meat and crispy skin.
- Herb crust: A mix of fresh herbs such as thyme, rosemary, and parsley combined with garlic and gluten-free breadcrumbs for crunch.
- Root vegetables: A mix of carrots, parsnips, and sweet potatoes provide natural sweetness and earthy tones.
- Olive oil and seasoning: Enhance the flavor and aid roasting.
Serving & storage
Serve hot directly from the oven with a simple green salad or steamed greens. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly to at least 74°C (165°F) before serving. Do not refreeze cooked chicken.
Chef tips
- For extra crisp skin, leave the chicken uncovered in the fridge for up to 1 hour before cooking to dry the skin.
- Use a meat thermometer to ensure chicken is safely cooked to an internal temperature of 74°C (165°F).
- Feel free to swap root vegetables based on availability—turnips or butternut squash work well too.
Ingredients
- 4bone-in, skin-on chicken thighs (about 150g / 5 oz each)
- 3 tbspgluten-free breadcrumbs
- 2 tbspfresh parsley, finely chopped
- 1 tbspfresh rosemary, finely chopped
- 1 tbspfresh thyme leaves
- 3garlic cloves, minced
- 2 tbspextra virgin olive oil, plus extra for drizzling
- 2 mediumcarrots, peeled and cut into 2.5cm (1 inch) pieces
- 2 mediumparsnips, peeled and cut into 2.5cm (1 inch) pieces
- 1 mediumsweet potato, peeled and cut into 2.5cm (1 inch) cubes
- to tasteSalt and freshly ground black pepper
Equipment
- oven
- large roasting tray
- mixing bowl
- measuring spoons
- knife
- cutting board
Nutrition per serving
- Calories420
- Protein35 g
- Carbs25 g
- Fat18 g
Step-by-step
Step 1
Preheat your oven to 200°C (390°F). Line a large roasting tray with parchment paper or lightly grease it with olive oil.
Step 2
In a mixing bowl, combine the gluten-free breadcrumbs, parsley, rosemary, thyme, minced garlic, 2 tablespoons olive oil, salt, and pepper to taste. Mix well to create the herb crust mixture.
Step 3
Pat the chicken thighs dry with paper towels. Rub each thigh lightly with olive oil and season well with salt and pepper.
Step 4
Press the herb crust mixture firmly onto the skin side of each chicken thigh to form a crust.
Step 5
Place the prepared vegetables (carrots, parsnips, sweet potatoes) evenly around the tray. Drizzle with olive oil and season with salt and pepper. Toss lightly to coat.
Step 6
Arrange the herb-crusted chicken thighs skin-side up on top of the vegetables in the roasting tray.
Step 7
Roast in the preheated oven for 40–45 minutes or until the chicken reaches an internal temperature of 74°C (165°F) and the vegetables are tender when pierced with a fork. The herb crust should be golden and crisp.
Step 8
Remove the tray from the oven and allow the chicken to rest for 5 minutes before serving.
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