Savor the rustic flavors of herb-crusted chicken thighs with a side of perfectly roasted seasonal vegetables.
Did you know?
Roasting can be traced back to the discovery of fire, making it one of the oldest cooking methods known to humankind.
Transport your taste buds to the rustic countryside with these Herb-Crusted Chicken Thighs accompanied by a medley of Seasonal Roasted Vegetables. This dish celebrates the age-old technique of oven roasting, which enhances the natural flavors and textures of the ingredients. Roasting chicken and vegetables has been a cornerstone of many culinary traditions, each putting its own twist on the herbs and spices used. Here we embrace the harmony of earthy herbs and the sweet, caramelized edges of root vegetables, a pairing that dates back to when hearths were the heart of the kitchen.
Imagine the warmth of a bustling kitchen where the aromas of thyme and rosemary mix with the sweetness of roasted carrots and parsnips. This ensemble not only promises to be a feast for the senses but also tells a story of seasonal eating—relying on the produce that the current month bestows. So, let's embark on a journey of simple elegance and wholesome nourishment with this soul-satisfying meal.
Ingredients
Celebrating fresh produce and hearty flavors, the following ingredients will bring our Herb-Crusted Chicken Thighs and Roasted Vegetables to life:
Rosemary and thyme offer more than just flavor—they've been used since antiquity for their fragrant properties and were often woven into crowns for academics and poets.
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 2 medium carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 small butternut squash, peeled and cubed
- 1 red onion, cut into wedges
- Extra virgin olive oil, for drizzling
Steps
Follow these simple steps to create a dinner that's rich in tradition and flavor:
- Preheat the oven to 200°C (392°F).
- In a bowl, mix together the olive oil, thyme, rosemary, garlic, salt, and pepper.
- Rub the herb mixture all over the chicken thighs, ensuring they are well coated.
- Arrange the chicken in a large roasting pan, leaving space for the vegetables.
- In another bowl, toss the carrots, parsnips, butternut squash, and red onion with enough olive oil to coat them, then season with salt and pepper.
- Spread the vegetables around the chicken in the pan.
- Roast in the oven for about 40 minutes, or until the chicken is golden and cooked through, and the vegetables are tender and caramelized.
- Serve the chicken and vegetables warm, garnished with additional fresh herbs if desired.
Add some extra love
For an irresistibly crispy skin, place the chicken under the broiler for the last few minutes of cooking, but watch it closely to prevent burning.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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