Crispy Baked Chicken Thighs with Root Vegetables is a delicious and easy simple dinner recipe perfect for any night. This one-pan meal delivers amazing flavor with minimal cleanup, making your weeknight cooking a breeze.
Key Ingredients & Substitutions:
- Chicken Thighs: Use bone-in, skin-on for the crispiest results. Boneless, skinless chicken can work but cook time will vary.
- Root Vegetables: Carrots, potatoes, and parsnips are great. You can also use sweet potatoes, turnips, or butternut squash.
- Olive Oil: A neutral oil like avocado oil also works well.
- Herbs: Dried thyme and rosemary are classic. Fresh herbs can be used for brighter flavor.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1 lb small red or Yukon gold potatoes, quartered
- 1 lb carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
- Total Time: 50-60 minutes
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Servings: 4
- Calories per serving: Approximately 550 (varies based on ingredients)
- Tools Needed: Large baking sheet, large mixing bowl
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This simple dinner recipe is all about convenience.
2. Season the Vegetables
In a large bowl, combine the quartered potatoes, carrots, and parsnips. Drizzle with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon each of dried thyme, dried rosemary, garlic powder, onion powder, salt, and pepper. Toss until the vegetables are evenly coated.
3. Season the Chicken Thighs
Pat the chicken thighs dry with paper towels to ensure crispy skin. In a separate bowl, drizzle the chicken with the remaining 2 tablespoons of olive oil. Season generously with the remaining 1/2 teaspoon each of dried thyme, dried rosemary, garlic powder, onion powder, salt, and pepper.
4. Arrange on the Baking Sheet
Spread the seasoned root vegetables in an even layer on one side of the prepared baking sheet. Place the seasoned chicken thighs, skin-side up, on the other side of the baking sheet. Make sure they are not overcrowded so everything cooks evenly.
5. Bake Until Golden
Bake for 35-45 minutes, or until the chicken skin is deeply golden and crispy, and the internal temperature reaches 165°F (74°C). The vegetables should be tender and lightly caramelized. This creates a fantastic simple dinner.
6. Rest and Serve
Once cooked, remove the baking sheet from the oven. Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Variation Ideas:
- Spice it up: Add a pinch of cayenne pepper or red pepper flakes for a kick.
- Herb Swap: Experiment with different herbs like sage or oregano.
- Citrus Brightness: Squeeze fresh lemon juice over the dish before serving.
- Different Veggies: Try adding broccoli florets or sliced bell peppers during the last 15 minutes of baking.
Storage Instructions:
Store any leftover Crispy Baked Chicken Thighs with Root Vegetables in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in the oven at 350°F (175°C) until heated through, which helps maintain crispiness, or microwave for quicker reheating.
Frequently Asked Questions (FAQ):
Can you use boneless, skinless chicken thighs for this simple dinner recipe?
Yes, you can. Adjust the cooking time, as they will cook faster, likely around 25-30 minutes. The skin won’t be crispy, but the flavor will still be delicious.
How do you prevent the vegetables from becoming soggy?
Ensure you don’t overcrowd the baking sheet. This allows for proper air circulation, leading to crispier vegetables. Using parchment paper also helps.
Can you prepare this meal ahead of time?
You can chop and season the vegetables and chicken separately a day in advance. Store them in airtight containers in the refrigerator. Assemble and bake just before you’re ready to eat.
What is the best way to get crispy chicken skin?
Patting the chicken thighs very dry before seasoning is crucial. Also, cooking at a high temperature (400°F) helps render the fat and crisp the skin.
Can you freeze cooked chicken and vegetables?
Yes, you can. Store cooked and cooled chicken and vegetables in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Is this recipe suitable for meal prep?
Absolutely! This is an excellent simple dinner recipe for meal prepping. Divide the cooked chicken and vegetables into individual portions for easy grab-and-go lunches or dinners throughout the week.