🕒 Total Time: 1 hour
Prep: 15 min | Cook: 45 min
Serves: 4
✅ Ingredients
- 4–6 bone-in, skin-on chicken thighs
- 1 lb (450g) small potatoes, halved
- 3–4 carrots, peeled and cut into thick sticks
- 6–8 small shallots, peeled and left whole
- 1 bulb garlic, cloves separated but unpeeled (skin-on)
- 3–4 tbsp olive oil
- 1 ½ tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp dried thyme (or a few sprigs fresh)
- 2 bay leaves
👨🍳 Instructions
1. Preheat the oven to 400°F (200°C).
Prepare a large roasting pan or baking dish.
2. Prep the chicken and veggies:
- Pat chicken thighs dry with paper towels.
- In a large bowl or directly in the roasting pan, toss the chicken, potatoes, carrots, shallots, and garlic cloves with:
- Olive oil
- Salt and pepper
- Thyme
- Bay leaves
Make sure everything is well coated. Arrange chicken thighs skin-side up on top of the vegetables.
3. Roast in the oven (45–50 min):
Place the pan in the preheated oven and roast for 40–50 minutes, or until:
- Chicken is golden and cooked through (internal temp 165°F / 74°C)
- Vegetables are tender and caramelized
- Skin is crispy
💡 Tip: Halfway through roasting, baste the chicken with pan juices for extra flavor.
4. Finish & serve:
Remove from the oven and let rest 5 minutes.
Serve directly from the pan with crusty bread or a green salad.
