Roast Chicken Thighs with Veggies

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This roasted chicken thighs with seasonal vegetables traybake is the ultimate high-protein dinner for busy weeknights. Combining succulent bone-in chicken with earthy carrots, sweet potatoes, and Brussels sprouts, this dish relies on the natural juices of the meat to flavour the vegetables as they caramelise in a hot oven. It is a simple, wholesome meal that requires minimal preparation but delivers a deeply satisfying, savoury result.

Ideal for those seeking a nutritious, balanced meal, this recipe is naturally gluten-free and packed with vitamins from the assorted root vegetables. While this version uses autumn staples, you can easily adapt the base to include parsnips or butternut squash. Serving everything from one tray not only saves on washing up but also ensures every ingredient is infused with fragrant rosemary and garlic for a comforting homemade finish.

Ingredients for Roast Chicken Thighs with Veggies

1.4kg bone-in, skin-on chicken thighs, patted dry
450g Brussels sprouts, trimmed and halved
450g carrots, assorted colours, cut into 1/2- to 1-inch pieces
450g sweet potatoes, peeled and cut into 1/2- inch cubes
3 shallots, peeled, root end trimmed off, and quartered
3 klyftor vitlök, hackad
2 matskedar olivolja
1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
2 teskedar salt

How to make Roast Chicken Thighs with Veggies

Preheat the oven to 246°C.

Place the chicken thighs on a rimmed baking sheet skin side up. Scatter the vegetables, shallots, and garlic around the chicken.

Drizzle the olive oil over everything, making sure the vegetables are well coated. Sprinkle the rosemary, thyme, and salt over the chicken and vegetables.

Place the pan in the oven and bake for 30 to 40 minutes, stirring the vegetables about halfway through cooking. Chicken should be cooked through (internal temperature of 74°C). If you like your chicken skin extra crispy, put the pan under the grill set to high for about 5 minutes.

Any heartier vegetables (butternut squash, parsnips, etc.) would work well with this dish, though we happen to love the ones here. You could use faster- cooking ones like broccoli or cauliflower or even summer squash— but wait to add them until the chicken is about halfway cooked. We like our veggies crispy and browned, so keep that in mind. Pork chops would also work fine here— the cooking time may increase somewhat depending on thickness, and unless you choose particularly fatty chops, you won’t have as much drippings to bathe your vegetables in.

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