Description
Succulent roasted chicken thighs mingle with hearty Mediterranean vegetables, creating a one-pan wonder that promises comfort and flavor in every bite. Crisp edges, golden-brown skin, and herb-infused aromas invite you to savor this simple yet satisfying meal.
Ingredients
Scale
Protein:
- 4 bone-in, skin-on chicken thighs
Vegetables:
- 4 medium carrots, peeled and cut into large chunks
- 2 stalks celery, cut into large chunks
- 1 large onion, quartered
- 4 cloves garlic, minced
Seasonings and Liquids:
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon (15 milliliters) fresh rosemary, chopped (or 1 teaspoon (5 milliliters) dried)
- 1 tablespoon (15 milliliters) fresh thyme, chopped (or 1 teaspoon (5 milliliters) dried)
- Salt to taste
- Pepper to taste
- 1 lemon, juiced
- 1 cup (240 milliliters) chicken broth or stock
Instructions
- Prepare the oven by heating to 425°F (220°C), ensuring optimal roasting conditions for chicken and vegetables.
- Combine chopped carrots, celery, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper, mixing thoroughly to coat evenly.
- Spread seasoned vegetables across the bottom of a roasting pan, creating a flavorful base for the chicken.
- Pat chicken thighs dry with paper towels to promote crispy skin. Season both sides generously with salt, pepper, rosemary, and thyme.
- Heat remaining olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown, then flip and cook an additional 3-4 minutes.
- Arrange seared chicken thighs atop the prepared vegetables in the roasting pan. Pour lemon juice and chicken broth around the meat to enhance moisture and flavor.
- Roast in the preheated oven for 35-40 minutes, ensuring chicken reaches an internal temperature of 165°F (75°C) and vegetables become tender.
- For extra crispy skin, activate broiler and cook for 2-3 minutes, watching carefully to prevent burning.
- Remove pan from oven and let rest for 5 minutes, allowing juices to redistribute and ensuring maximum tenderness.
- Serve the roasted chicken thighs and vegetables hot, showcasing the perfectly cooked, flavorful dish.
Notes
- Always pat chicken thighs completely dry to achieve that irresistibly crispy golden-brown skin which helps seasonings stick better and promotes beautiful caramelization.
- Consider using bone-in, skin-on chicken thighs for maximum flavor and moisture since they contain more fat which keeps the meat tender and juicy during roasting.
- Experiment with different herb combinations like oregano, paprika, or za’atar to customize the flavor profile and keep the dish exciting for repeated cooking.
- For low-carb or keto dieters, replace root vegetables with low-glycemic options like zucchini, cauliflower, or Brussels sprouts to maintain the nutritional balance while reducing carbohydrate content.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg