Crispy Chicken Thighs on a Bed of Roasted Vegetables is a delightful dish that promises a burst of flavors and textures in every bite. This recipe combines juicy, tender chicken with a medley of roasted vegetables, making it a perfect choice for a comforting family dinner or an impressive meal for guests. The chicken thighs get wonderfully crispy while roasting, while the vegetables caramelize, creating a delicious base. Let’s dive into the recipe and discover how to make this scrumptious meal.
Ingredients
- 8 chicken thighs with skin (approx. 1.5 kg / 3.3 lbs)
- 4-5 tablespoons extra virgin olive oil (60-75 ml)
- 4 cloves garlic, finely chopped
- 4-5 tablespoons soy sauce (60-75 ml)
- Sea salt to taste
- Freshly ground black pepper to taste
- 3 medium potatoes, cut into wedges (approx. 600 g / 1.3 lbs)
- 2 large carrots, cut into pieces (approx. 300 g / 0.66 lbs)
- 5-6 cloves garlic, unpeeled
- 1 bunch young leeks, cut into 5 cm pieces (approx. 300 g / 0.66 lbs)
- 2 tablespoons olive oil (30 ml)
Directions
- Pat the chicken thighs dry with kitchen paper.
- In a bowl, mix olive oil, finely chopped garlic, and soy sauce to create a marinade.
- Season the chicken thighs with sea salt and freshly ground black pepper.
- Pour the marinade over the chicken thighs and let them marinate for 20 minutes for the best flavor.
- Preheat the oven to 200 degrees C (390 degrees F).
- While the chicken is marinating, cut all the vegetables.
- Place the potatoes, carrots, unpeeled garlic cloves, and leeks in a large baking dish. Drizzle with olive oil, season with salt and pepper, and mix well.
- After marinating, place the chicken thighs skin side up on top of the vegetables in the baking dish.
- Bake in the preheated oven for 30 minutes.
- Turn the chicken thighs over and bake for another 15 minutes until the chicken is golden brown and crispy.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6
Nutrition Info: Approximately 350 calories per serving
How to serve
To serve Crispy Chicken Thighs on a Bed of Roasted Vegetables, simply plate the chicken thighs on top of the roasted vegetables for a beautiful presentation. You can garnish with fresh herbs like parsley or thyme for an extra pop of color and flavor. This dish pairs wonderfully with a light salad or a side of crusty bread, rounding out the meal perfectly.
FAQs
Q: Can I use boneless chicken thighs instead of bone-in?
A: Yes, you can use boneless chicken thighs, but adjust the cooking time accordingly, as they may cook faster than bone-in thighs.
Q: What other vegetables would work well in this recipe?
A: Feel free to customize with seasonal vegetables like bell peppers, Brussels sprouts, or zucchini. Just ensure they have similar cooking times.
Q: Can I make this dish in advance?
A: Yes, you can prepare the chicken and vegetables ahead of time, marinate them, and then store them in the refrigerator until you’re ready to bake them. Just add a few extra minutes to the cooking time if baking straight from cold.