Roasted Chicken Thighs with Root Vegetables

Name: Roasted Chicken Thighs with Root Vegetables
Cook time: 40 min
Yield: 6 servings
Cuisine: american
Ingredients: 450 g Yukon Gold potatoes cut into 3 cm chunks; 300 g carrots cut into 2.5 cm pieces on a diagonal; 250 g parsnips cut into 2.5 cm pieces; 150 g yellow onion cut into 8 wedges; 20 ml olive oil divided; 6 g fine salt divided; 1 g black pepper divided; 6 g fresh rosemary leaves chopped; 12 g garlic cloves minced; 10 ml olive oil divided; 4 g fine salt divided; 1 g black pepper divided; 900 g chicken thighs, bone-in and skin-on patted dry; 15 ml lemon juice freshly squeezed; 8 g flat-leaf parsley chopped

An American-inspired side built around roasted chicken thighs and root vegetables roasted on one pan. The vegetables cook in the rendered chicken fat and olive oil, then finish with lemon juice and parsley for brightness. It is intended to be served as a substantial side alongside a larger main course.

By Julienne

Roasted Chicken Thighs with Root Vegetables

Cook time: 40 minutes

Servings: 6

Ingredients

450 g Yukon Gold potatoes cut into 3 cm chunks
300 g carrots cut into 2.5 cm pieces on a diagonal
250 g parsnips cut into 2.5 cm pieces
150 g yellow onion cut into 8 wedges
20 ml olive oil divided
6 g fine salt divided
1 g black pepper divided
6 g fresh rosemary leaves chopped
12 g garlic cloves minced
10 ml olive oil divided
4 g fine salt divided
1 g black pepper divided
900 g chicken thighs, bone-in and skin-on patted dry
15 ml lemon juice freshly squeezed
8 g flat-leaf parsley chopped

Instructions

Heat the oven to 220°C. Set a large rimmed sheet pan aside. The oven is fully preheated.
In a large bowl, combine the potatoes, carrots, parsnips, and onion with 20 ml olive oil, 6 g salt, 1 g black pepper, the rosemary, and the garlic. Toss until the vegetables are evenly coated. The vegetables look lightly glossy and well seasoned.
Spread the vegetables on the sheet pan in an even layer. Rub the chicken thighs with the remaining 10 ml olive oil, 4 g salt, and 1 g black pepper, then place them skin-side up on top of or nestled among the vegetables without crowding. The tray is arranged in a single layer with chicken skin exposed.
Roast for 20 minutes, then rotate the pan and continue roasting for 15 to 20 minutes more, until the chicken skin is deep golden and the thickest part of the thighs reaches 74°C and the vegetables are tender with browned edges. Chicken juices run clear, the skin is crisp, and a knife slides easily into the vegetables.
Transfer the chicken and vegetables to a serving platter. Spoon over any pan juices, drizzle with the lemon juice, and scatter with the parsley if using. The dish is glossy and ready to serve hot.