Roast Chicken Thighs with Veggies

Ingredients for Roast Chicken Thighs with Veggies

• 1.4kg bone-in, skin-on chicken thighs, patted dry

• 450g Brussels sprouts, trimmed and halved

• 450g carrots, assorted colours, cut into 1/2- to 1-inch pieces

• 450g sweet potatoes, peeled and cut into 1/2- inch cubes

• 3 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

How to make Roast Chicken Thighs with Veggies

Preheat the oven to 246°C.

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

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

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 74°C). If you like your chicken skin extra crispy, put the pan under the grill set to high for about 5 minutes.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.