Roast Chicken Thighs with Veggies

Name: Roast Chicken Thighs with Veggies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 pounds bone-in, skin-on chicken thighs, patted dry; 1 pound Brussels sprouts, trimmed and halved; 1 pound carrots, assorted colors, cut into 1/2- to 1-inch pieces; 1 pound sweet potatoes, peeled and cut into 1/2- inch cubes; 3 whole shallots, peeled, root end trimmed off, and quartered; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 tablespoon minced fresh rosemary (or 1 teaspoon dried); 2 teaspoons salt

A hearty one-pan meal featuring crispy-skinned chicken thighs roasted with a colorful medley of Brussels sprouts, carrots, sweet potatoes, and aromatic shallots and garlic. Seasoned with fresh rosemary for a delicious comfort food dinner.

6 servings

1 hr

Published October 4, 2025

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Ingredients

•3 pounds bone-in, skin-on chicken thighs, patted dry
•1 pound Brussels sprouts, trimmed and halved
•1 pound carrots, assorted colors, cut into 1/2- to 1-inch pieces
•1 pound sweet potatoes, peeled and cut into 1/2- inch cubes
•3 whole shallots, peeled, root end trimmed off, and quartered
•3 cloves garlic, minced
•2 tablespoons olive oil
•1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
•2 teaspoons salt

Cooking Instructions

1.
Preheat the oven to 475°F.
10 min
2.
Place the chicken thighs on a rimmed baking sheet skin side up. Scatter the vegetables, shallots, and garlic around the chicken.
5 min
3.
Drizzle the olive oil over everything, making sure the vegetables are well coated. Sprinkle the rosemary, thyme, and salt over the chicken and vegetables.
5 min
4.
Place the pan in the oven and bake for 30 to 40 minutes, stirring the vegetables about halfway through cooking. Chicken should be cooked through (internal temperature of 165°F). If you like your chicken skin extra crispy, put the pan under the broiler set to high for about 5 minutes.
40 min
5.
Any heartier vegetables (butternut squash, parsnips, etc.) would work well with this dish, though we happen to love the ones here. You could use faster- cooking ones like broccoli or cauliflower or even summer squash- but wait to add them until the chicken is about halfway cooked. We like our veggies crispy and browned, so keep that in mind. Pork chops would also work fine here- the cooking time may increase somewhat depending on thickness, and unless you choose particularly fatty chops, you won't have as much drippings to bathe your vegetables in.

Roast Chicken Thighs with Veggies

6 servings

1 hr

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•3 pounds bone-in, skin-on chicken thighs, patted dry

•1 pound Brussels sprouts, trimmed and halved

•1 pound carrots, assorted colors, cut into 1/2- to 1-inch pieces

•1 pound sweet potatoes, peeled and cut into 1/2- inch cubes

•3 whole shallots, peeled, root end trimmed off, and quartered

•3 cloves garlic, minced

•2 tablespoons olive oil

•1 tablespoon minced fresh rosemary (or 1 teaspoon dried)

•2 teaspoons salt

Cooking Instructions

Preheat the oven to 475°F.

10 min

Place the chicken thighs on a rimmed baking sheet skin side up. Scatter the vegetables, shallots, and garlic around the chicken.

5 min

Drizzle the olive oil over everything, making sure the vegetables are well coated. Sprinkle the rosemary, thyme, and salt over the chicken and vegetables.

5 min

Place the pan in the oven and bake for 30 to 40 minutes, stirring the vegetables about halfway through cooking. Chicken should be cooked through (internal temperature of 165°F). If you like your chicken skin extra crispy, put the pan under the broiler set to high for about 5 minutes.

40 min

Any heartier vegetables (butternut squash, parsnips, etc.) would work well with this dish, though we happen to love the ones here. You could use faster- cooking ones like broccoli or cauliflower or even summer squash- but wait to add them until the chicken is about halfway cooked. We like our veggies crispy and browned, so keep that in mind. Pork chops would also work fine here- the cooking time may increase somewhat depending on thickness, and unless you choose particularly fatty chops, you won't have as much drippings to bathe your vegetables in.