Roasted Chicken Thighs with Root Vegetables Recipe

This one-pan roasted chicken dinner is comfort food at its finest—crispy-skinned chicken thighs nestled among caramelized root vegetables, all served with a cooling garlic yogurt sauce. It's a complete, nourishing meal that requires minimal prep and delivers maximum flavor. Bone-in, skin-on chicken thighs stay incredibly juicy while roasting, and the rendered fat bastes the vegetables as they cook. The result is golden, crispy chicken and tender, sweet vegetables with deep caramelized edges. The tangy garlic yogurt adds a bright, creamy contrast that ties everything together. This recipe is part of our 7-day Wellness Week series. Prep Time 15 minutes Cook Time 40 minutes Servings 4 servings Ingredients For the chicken and vegetables: 6 bone-in, skin-on chicken thighs 2 tbsp olive oil, divided 2 carrots, peeled and chopped into 1-inch pieces 2 parsnips or potatoes, peeled and chopped into 1-inch pieces 1 red onion, sliced into wedges Salt and black pepper, to taste 1 tsp dried thyme or rosemary For the garlic yogurt: ¾ cup plain Greek yogurt 1 clove garlic, finely grated Pinch of salt Instructions Preheat your oven to 425°F (220°C). In a large bowl, toss the chopped carrots, parsnips (or potatoes), and red onion with 1 tbsp olive oil, salt, pepper, and dried herbs until evenly coated. Spread the vegetables in a single layer on a large baking sheet, leaving space for the chicken. Pat the chicken thighs dry with paper towels, then rub them with the remaining 1 tbsp olive oil. Season generously with salt and pepper on both sides. Nestle the chicken thighs among the vegetables on the baking sheet, skin-side up. Roast for 35–40 minutes, until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C). The vegetables should be tender and caramelized at the edges. While the chicken roasts, prepare the garlic yogurt by mixing together the Greek yogurt, grated garlic, and a pinch of salt in a small bowl. Refrigerate until ready to serve. Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. Serve the chicken and vegetables with a generous dollop of garlic yogurt on the side. Cook's Note Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. This keeps the meat moist and prevents the juices from running out when you cut into it. Common Mistakes to Avoid Crowding the pan: Overcrowding prevents proper browning and caramelization. Use a large baking sheet and spread everything in a single layer. If needed, use two pans. Roasting garlic directly on the tray: Raw garlic burns easily at high heat. Instead, mix it into the yogurt after cooking for fresh, pungent flavor without bitterness. Tips for Success Pat the chicken dry: Dry skin crisps up better in the oven. Use uniform vegetable pieces: Cut vegetables to similar sizes so they cook evenly. Don't skip the rest: Letting the chicken rest ensures juicy, tender meat. Serving Suggestions This dish is complete on its own, but you can serve it with crusty bread, a simple green salad, or cooked grains like quinoa or farro. The garlic yogurt also makes a great dip for the bread! Variations Swap parsnips for sweet potatoes or butternut squash Add Brussels sprouts or cauliflower florets to the vegetable mix Stir fresh lemon zest and dill into the yogurt for a brighter flavor Use bone-in chicken breasts if you prefer white meat (adjust cooking time as needed)

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