Name: Skillet Chicken Thighs with Roasted Root Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Bone-in, skin-on chicken thighs; 2 cups Carrots, peeled and cut into 1-inch chunks; 2 cups Parsnips, peeled and cut into 1-inch chunks; 1 lb Red potatoes, cut into 1-inch cubes; 2 tbsp Extra virgin olive oil; 1 tsp Sea salt; 0.5 tsp Freshly cracked black pepper; 4 sprigs Fresh thyme sprigs; 3 cloves Garlic, smashed

"Succulent, skin-on chicken thighs are seared to crispy perfection and nestled among a colorful medley of thyme-scented root vegetables. This rustic, one-pan meal delivers a comforting blend of earthy flavors and juicy textures that will elevate your weeknight dinner rotation."

1 Ingredients

Qty	Item
4 pieces 800 g	Bone-in, skin-on chicken thighs
2 cups 250 g	Carrots, peeled and cut into 1-inch chunks
2 cups 250 g	Parsnips, peeled and cut into 1-inch chunks
1 lb 450 g	Red potatoes, cut into 1-inch cubes
2 tbsp 30 ml	Extra virgin olive oil
1 tsp 6 g	Sea salt
0.5 tsp 2 g	Freshly cracked black pepper
4 sprigs 5 g	Fresh thyme sprigs
3 cloves 15 g	Garlic, smashed

2 Instructions

Preheat your oven to 400°F (200°C).

Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.

Heat olive oil in a large, heavy-duty oven-safe skillet (preferably cast iron) over medium-high heat.

Place the chicken skin-side down in the skillet. Cook undisturbed for 8-10 minutes until the skin is deep golden brown and crispy.

Remove the chicken from the skillet and transfer to a plate. Drain all but 2 tablespoons of the fat from the pan.

Add the carrots, parsnips, potatoes, and smashed garlic to the skillet. Toss the vegetables in the chicken fat and season with a pinch of salt.

Place the chicken thighs back into the skillet, skin-side up, on top of the vegetables. Tuck the thyme sprigs around the chicken.

Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F.

Let the dish rest for 5 minutes before serving directly from the skillet.

·
For the crispiest skin, ensure the chicken is at room temperature and very dry before searing.
·
Don't overcrowd the pan; if your skillet is small, roast the vegetables on a separate sheet pan.
·
Cut the harder root vegetables (like carrots and parsnips) slightly smaller than the potatoes to ensure everything finishes at the same time.

? Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but be careful not to overcook them. Breasts cook faster than thighs and may dry out if roasted for the full 30 minutes.

What other vegetables can I add?

Sweet potatoes, rutabagas, or Brussels sprouts make excellent additions to this autumn-inspired medley.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to maintain the crispy skin.

Do I need to peel the potatoes?

It is not necessary for red or Yukon gold potatoes, as their skins are thin and provide a nice texture when roasted.

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