Golden Roast Chicken Thighs with Root Vegetables and Thyme
Ingredients
- 8 pieceschicken thighs (bone-in, skin-on)
- 2 mediumyellow onion
- 1 poundcarrot
- 1½ poundsred potato
- 6 clovesgarlic
- 3 tablespoonsolive oil
- 3 sprigsfresh thyme
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1 wholelemon
Prep
- 01
Dice 2 medium yellow onions into wedges.
- 02
Cut 1 pound carrots into 2-inch pieces.
- 03
Cut 1.5 pounds red potatoes into 1-inch cubes.
- 04
Mince 6 cloves garlic.
Method
- 01
Preheat oven to 425°F.
- 02
On a large sheet pan, toss the diced carrots, cubed potatoes, and onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast for 15 minutes.
- 03
Pat the chicken thighs dry with paper towels. Rub all over with remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 04
Remove the sheet pan from the oven. Nestle the chicken thighs skin-side up among the vegetables. Scatter the garlic cloves and thyme sprigs over everything.
- 05
Roast for 25–30 minutes, until the chicken skin is golden and crispy and the internal temperature reaches 165°F at the thickest part of the thigh.
- 06
Squeeze fresh lemon juice over the entire pan. Rest for 5 minutes, then serve.
Spice Tips
To deepen the savory notes, sprinkle the chicken and vegetables with 1/2 teaspoon smoked paprika before roasting. For warmth, add a pinch of cayenne pepper. Finish with fresh cracked black pepper and flaky sea salt at the table for brightness.
This recipe is forgiving—if your oven runs hot, tent the pan loosely with foil after 20 minutes to prevent over-browning. Leftovers keep well for 3 days, covered, in the refrigerator.