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Garlic & Herb Roasted Chicken with Root Vegetables

Garlic & Herb Roasted Chicken with Root Vegetables

Dinner
Prep Time
20min
Cook Time
45min
Servings
8
Calories
420
Chef's Note

For the juiciest chicken thighs, don't skip the step of patting them dry before seasoning. This helps the skin get wonderfully crispy. You can prep the herb mixture and chop all vegetables a day ahead to save time. For a seasonal twist, try adding sweet potatoes in fall or turnips in winter.

Tags
chicken
roasted
root vegetables
one-pan
garlic
herb
dinner
weeknight
carrots
comfort food
Ingredients

  • 8 large thighs (about 3 lbs) bone-in, skin-on chicken thighs

  • 6 medium, peeled and cut into 2-inch pieces carrots

  • 3 medium, peeled and cut into 2-inch pieces parsnips

  • 1.5 lbs, quartered red potatoes

  • 2 medium, cut into wedges yellow onions

  • 8 cloves, minced garlic cloves

  • 1/4 cup olive oil

  • 2 tablespoons, chopped fresh rosemary

  • 2 tablespoons, chopped fresh thyme

  • 1 medium, zested and juiced lemon

  • 1 teaspoon paprika

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 1/2 cup chicken broth

Instructions
  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the 8 chicken thighs dry with paper towels and place them in a large bowl.

  • 3

    In a small bowl, mix together 3 minced garlic cloves, 2 tablespoons of olive oil, 1 tablespoon each of chopped rosemary and thyme, lemon zest, 1 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

  • 4

    Rub this mixture all over the chicken thighs, making sure to get some under the skin. Let marinate for 10 minutes while you prepare the vegetables.

  • 5

    In a large roasting pan, combine the 6 cut carrots, 3 cut parsnips, quartered potatoes, and onion wedges.

  • 6

    In another bowl, whisk together the remaining olive oil, 5 minced garlic cloves, remaining herbs, lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

  • 7

    Pour this mixture over the vegetables and toss to coat evenly.

  • 8

    Arrange the marinated chicken thighs on top of the vegetables, skin side up.

  • 9

    Pour 1/2 cup of chicken broth into the bottom of the pan (not over the chicken).

  • 10

    Roast in the preheated oven for 40-45 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C).

  • 11

    If the vegetables need more time to soften, remove the chicken to a plate, cover with foil, and return the vegetables to the oven for an additional 10-15 minutes.

  • 12

    Let the chicken rest for 5 minutes before serving with the roasted vegetables.

Nutrition Information (per serving)
420
Calories
28g
Protein
25g
Carbs
22g
Fat
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