These roasted chicken thighs are juicy and filled with flavor, paired perfectly with colorful veggies. It’s like a warm hug on a plate!
Whenever I make this dish, my kitchen smells amazing, and it feels like I did something fancy. But really, it’s just easy cooking that tastes wonderful together!
The best part? You chop the veggies, season everything, and pop it in the oven. No fuss! I love serving it with crusty bread to soak up all the yummy juices.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs give the best flavor and moisture. If you prefer, you can use boneless thighs or even chicken breasts, but adjust cooking time as breasts cook faster.
Vegetables: Carrots and celery add nice sweetness and crunch. You can swap them for other sturdy veggies like parsnips or green beans. I love adding potatoes for a heartier meal!
Herbs: Fresh rosemary and thyme make this dish fragrant and delicious. If fresh herbs aren’t available, dried ones work just fine. Go for a little less since dried herbs are more concentrated.
Chicken Broth: Using chicken broth adds richness. Vegetable broth is a great substitute for a vegetarian option. Making your own broth can make a real difference in flavor if you have the time.
Lemon Juice: Fresh lemon juice brightens up the dish. Can’t find fresh? Bottled lemon juice works too, but the taste won’t be as fresh. I always squeeze half a lemon over the finished meal for an extra zing!
How Do I Get the Chicken Skin Extra Crispy?
Getting that perfect crispy skin is a major key to this recipe! Begin by drying the chicken thighs thoroughly with paper towels. Moisture is the enemy of crispiness!
- After drying, season the chicken generously with salt and pepper; this helps draw out moisture.
- When pan-searing, make sure the skillet is hot before adding the chicken and don’t overcrowd the pan.
- Lastly, broiling at the end for a few minutes crisps the skin beautifully, but keep an eye on it to prevent burning.
By following these tips, you’ll have that gorgeous golden-brown skin that’ll make your meal look as good as it tastes!
How to Make Roasted Chicken Thighs and Vegetables
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 4 bone-in, skin-on chicken thighs
- 4 medium carrots, peeled and cut into large chunks
- 2 stalks celery, cut into large chunks
- 1 large onion, quartered
- 4 cloves garlic, minced
For Seasoning:
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- 1 lemon, juiced
- 1 cup chicken broth or stock
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare, plus 35-40 minutes to roast in the oven. You’ll be enjoying a warm, hearty meal in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure it’s hot and ready to roast the chicken and vegetables perfectly!
2. Prepare the Vegetables:
In a large bowl, toss together the chopped carrots, celery, onion, and minced garlic. Add 1 tablespoon of olive oil, and sprinkle with salt and pepper. Mix well until the veggies are evenly coated. Then, spread them out in the bottom of a roasting pan.
3. Season the Chicken:
Take your chicken thighs and pat them dry with a paper towel. This helps to get that crispy skin! Season both sides generously with salt, pepper, rosemary, and thyme.
4. Sear the Chicken:
In a skillet over medium-high heat, heat the remaining tablespoon of olive oil. Once it’s hot, carefully place the chicken thighs skin-side down in the skillet. Sear them for about 5-7 minutes until they’re golden brown. Flip the chicken and cook for an additional 3-4 minutes before removing from heat.
5. Roast the Chicken and Vegetables:
Place the seared chicken thighs right on top of the veggies in your roasting pan. Then, pour the lemon juice and chicken broth around them. This will add extra flavor!
6. Cooking Time:
Roast everything in your preheated oven for about 35-40 minutes. The chicken should reach an internal temperature of 165°F (75°C) and the vegetables should be tender. Yum!
7. Crisping the Skin (Optional):
If you like an extra crispy skin, you can switch the oven to broil. Cook for an additional 2-3 minutes, but keep a close eye on it to avoid burning.
8. Rest and Serve:
Once done, remove the pan from the oven and let everything rest for about 5 minutes. This helps keep the chicken juicy. Serve hot and enjoy your delicious roasted chicken thighs and veggies!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just reduce the cooking time, as boneless thighs typically take about 20-25 minutes to cook through at 425°F (220°C). Ensure they still reach an internal temperature of 165°F (75°C) for safety.
What Other Vegetables Can I Add?
Feel free to customize the vegetables based on your preferences! Good alternatives include potatoes, sweet potatoes, bell peppers, or zucchini. Just keep in mind that cooking times may vary slightly, so check for tenderness before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also use the microwave for quicker reheating.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the chicken and vegetables the night before and keep them in the fridge. When you’re ready to cook, just follow the roasting instructions. You might need to add a few extra minutes to the cooking time if the ingredients are still cold from the fridge.
