You can use your favorite homemade or store-bought marinade for this recipe. When I don’t make my own, I go for Garlic Expressions Dressing & Marinade. For the vegetables, any combination of vegetables that are ideal for roasting are fair game. Just be sure to cut them into similarly-sized pieces so that they cook evenly.
Serves 4-6
Marinating Time: 1 hour
Prep Time: 15 min
Cook Time: 1 hour
Ingredients
6 bone-in chicken thighs
1/2 cup your choice of marinade
vegetables for roasting, enough to cover an 18”x13” rimmed baking sheet in a single layer, such as potatoes, carrots, parsnips, radishes, Brussels sprouts, and/or onions.
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder (not salt)
1 Tbsp dried or fresh parsley flakes
1/4 cup extra virgin olive oil
Directions
Combine the chicken and marinade in a gallon-sized resealable bag and allow to marinate in the refrigerator for one hour. If you can, flip the bag over a couple of times during that time.
Prepare your vegetables for roasting. Cut them into 2” chunks about the same size. Season with 1 tsp kosher salt, pepper, garlic powder, and parsley and toss with the olive oil.
Preheat oven to 425°F. Arrange the vegetables in a single layer on the baking sheet. Place the chicken on top of the vegetables, skin side up. Roast in the oven for 50 minutes, until the chicken is cooked through (165°F). If the skin starts to get too dark before time is up, cover loosely with foil while it finishes cooking.
Allow to rest for 5-10 minutes before serving.
Visuals
These are the vegetables I happened to have on hand: carrots (orange and yellow), radishes, new potatoes, red onion.
The vegetables, cut into similarly-sized pieces, then seasoned. If you're using onions, try to cut them into intact wedges as much as possible so they are less likely to burn with the long roasting time.
The vegetables, arranged in a single layer on the sheet pan.
Marinated chicken, arranged on top of the vegetables.
Dinner time.
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