Ingredients
Scale
- 3 lbs Bone-in, skin-on chicken thighs
- 2 lbs Carrots, peeled and sliced into chunks
- 2 lbs Russet or red potatoes, cubed
- 1 large Yellow onion, cut into wedges
- 4 cloves Garlic, minced
- 3 tbsp Vegetable oil or melted butter
- 1 tbsp Dried rosemary
- 1 tbsp Dried thyme
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Peel the carrots and potatoes, then cut them into uniform 1-inch chunks to ensure even cooking. Toss the vegetables and onion wedges in a large bowl with half of the oil, salt, pepper, and half of the dried herbs. Spread the vegetables out in a single layer across two large baking sheets.
- Pat the chicken thighs completely dry with paper towels; this is the secret to crispy skin. Rub the remaining oil and garlic over the chicken. Sprinkle the rest of the rosemary, thyme, salt, and pepper generously over both sides of the meat. Place the chicken thighs on top of the vegetables on the baking sheets, skin-side up.
- Slide the baking sheets into the oven. Roast for 50 to 60 minutes. Halfway through, rotate the pans to ensure even browning. Use a meat thermometer to check the chicken; it is ready when the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. The vegetables should be tender and caramelized from the chicken drippings.
- Remove the pans from the oven and let the chicken rest for 5 to 10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist. Transfer the roasted vegetables to a large serving platter and nestle the chicken thighs on top. Garnish with a few sprigs of fresh parsley if you have it on hand for a festive touch.
- Cook Time: 1 hour 20 minutes