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Roasted Chicken Thighs and Root Vegetables

Roasting the chicken thighs over the root vegetables transforms the vegetables. SImple preparation for this tasty dish.
Prep Time20 minutes
Cook Time1 hour
Course: Main Course
Cuisine: American
Keyword: dairy-free, egg-free, gluten-free, soy-free
Servings: 6
Calories: 450kcal

Equipment

  • 1 rack

Ingredients

  • 1 pound potatoes red or white all purpose
  • 1 pound carrots, peeled
  • 1 pound parsnips
  • 2 shallots, peeled, quartered
  • 8 cloves garlic
  • 2 tablespoon oil
  • 2 teaspoons minced fresh rosemary
  • 6* medium chicken thighs

Instructions

  • Preheat the oven to 400°.
  • Peel the carrots and parsnips.
  • Cut the carrots and parsnips into about 1 inch pieces. Parsnips tend to be very thick on one end. Cut these pieces in half or in quarters, so all the pieces are about the same size. Carrots may also need to be cut in half at the larger end.
  • Place the carrots and parsnips in a bowl with 1 tablespoon of the oil. Mix well to coat.
  • Place carrots and parsnips in 9 x 13 inch, scraping all the oil from the bowl into the pan. Put vegetables in a single layer and place in the oven while the potatoes, garlic & shallots are prepared (about 10 minutes).
  • Wash the potatoes and cut the potatoes into about 1½ inch pieces.
  • Remove skins from garlic cloves and shallots. Quarter the shallots.
  • Place potatoes, garlic and shallots in same bowl with 1 tablespoon oil. Mix well to coat all the vegetables with oil.
  • Remove pan from oven and add potatoes, garlic and shallots. Rearrange vegetables so they are in a single layer.
  • Roast vegetables for 20 minutes.
  • While the vegetables roast, wash and mince the rosemary.
  • Prepare the chicken by covering as much of the chicken flesh with skin as possible. Place chicken on rack that will go over 9 x 13 pan.
  • After 20 minutes, remove pan from oven. Stir in the rosemary and be sure vegetables are in a single layer.
  • Place chicken on rack over vegetables. Be sure the chicken does not extend over the pan, or drippings from the chicken will burn in your oven.
  • Roast chicken for about 35 minutes, until a meat thermometer reads 170° or higher.
  • Remove the chicken on the rack from the top of the pan with oven mitts. Test the vegetables with a fork to be sure they are done. If not, put the vegetables back in the oven for 10 minutes or so, until the vegetables are done.
  • Scrape all the pan drippings into the serving bowl! Enjoy!

Notes

This is a very flexible recipe.  For example you can use 6-8 chicken thighs.  I often use a few more carrots or potatoes.  You  just want the vegetables to fit in your pan in one layer, and the chicken to fit over the vegetables on the rack.
Modified from The America's Test Kitchen Healthy Family Cookbook,  the Editors at America's Test Kitchen, Brookline, MA 2010.