Crispy Thyme Chicken with Root Vegetables and Garlic
Ingredients
- 6 pieceschicken thighs (bone-in, skin-on)
- 1½ poundsbaby potatoes
- 4 mediumcarrots
- 2 mediumparsnips
- 8garlic cloves
- 4 tablespoonsolive oil
- 3 tablespoonsfresh thyme
- 1½ teaspoonskosher salt
- ¾ teaspoonblack pepper
- 1lemon
Prep
- 01
Cut baby potatoes in half if large (leave smaller ones whole).
- 02
Peel carrots and parsnips, then cut into 2-inch pieces on the bias.
- 03
Crush 8 garlic cloves lightly with the side of a knife; leave skin on.
Method
- 01
Preheat oven to 425°F. Pat chicken thighs dry with paper towels; this helps them crisp.
- 02
Arrange chicken thighs on a large sheet pan, skin-side up. Scatter potatoes, carrots, parsnips, and garlic cloves around them. Drizzle everything with 4 tablespoons olive oil.
- 03
Sprinkle 1 1/2 teaspoons salt, 3/4 teaspoon pepper, and 3 tablespoons fresh thyme over the pan. Toss vegetables gently to coat; leave chicken skin exposed.
- 04
Roast for 40–45 minutes, stirring vegetables once halfway through, until chicken skin is deeply golden and crispy, the thighs reach 165°F at the thickest part, and vegetables are tender and caramelized.
- 05
Squeeze lemon juice over the pan and serve hot directly from the sheet pan, or transfer to a platter.
Spice Tips
For warmth and earthiness, add 1/2 teaspoon smoked paprika with the salt and thyme. A pinch of red pepper flakes scattered over vegetables before roasting brings gentle heat. Fresh lemon zest at the finish brightens all the flavors.
This reheats beautifully — store leftovers in an airtight container for up to 3 days and warm gently at 350°F. For a deeper flavor, marinate the chicken in the thyme, salt, and oil for 30 minutes before roasting.