Scalable Herb-Roasted Chicken Thighs with Root Vegetables
15min
45min
4
485
Chef's Note
This recipe perfectly demonstrates scaling principles: proteins and vegetables scale directly (double the chicken and veggies for 8 people), but notice the seasonings don't. When doubling, use only 1.5x the dried herbs and garlic, and start with 2.5 teaspoons salt instead of 3. The cooking time stays the same because you're maintaining a single layer—just use two sheet pans. Always taste and adjust seasonings at the end!
Tags
Ingredients
2 pounds bone-in, skin-on chicken thighs
3 medium carrots, cut into 2-inch pieces
2 medium parsnips, cut into 2-inch pieces
1 pound red potatoes, quartered
1 large red onion, cut into wedges
3 tablespoons olive oil
1.5 teaspoons kosher salt
0.75 teaspoon black pepper
1 teaspoon dried thyme
0.75 teaspoon dried rosemary
3 whole garlic cloves, minced
0.25 cup fresh parsley, chopped
1 whole lemon, cut into wedges
Instructions
- 1
Preheat oven to 425°F (220°C). Pat chicken thighs completely dry with paper towels and set aside at room temperature.
- 2
In a large bowl, toss carrots, parsnips, potatoes, and onion with 2 tablespoons olive oil, 0.75 teaspoon salt, 0.5 teaspoon pepper, and half the dried herbs. Spread vegetables in a single layer on a large rimmed baking sheet.
- 3
In the same bowl, toss chicken thighs with remaining 1 tablespoon olive oil, 0.75 teaspoon salt, 0.25 teaspoon pepper, remaining dried herbs, and minced garlic. Nestle chicken thighs skin-side up among the vegetables.
- 4
Roast for 35-45 minutes, until chicken reaches 165°F internal temperature and skin is golden and crispy. Vegetables should be tender and caramelized at the edges.
- 5
Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.
- 6
SCALING NOTE: To serve 8, use 4 pounds chicken and double all vegetables. Use only 2.5 teaspoons salt total (not 3) and 1.5 teaspoons each dried herb (not 2). Cooking time remains the same; use two baking sheets to maintain single layer.
Nutrition Information (per serving)
485
34g
28g
26g
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