Equipment
Ingredients
Chicken
- 800 g chicken thighs, bone-in, skin-on
Root Vegetables
- 400 g roasting potatoes, peeled and cut into 3cm chunks
- 250 g carrots, peeled and cut into 3cm chunks
- 250 g parsnips, peeled, cored if woody, cut into 3cm chunks
- 150 g red onion, peeled and cut into thick wedges
Aromatics and Seasoning
- 45 ml olive oil
- 1 garlic, whole bulb, halved horizontally
- 10 g fresh rosemary, sprigs left whole
- 10 g fresh thyme, sprigs left whole
- 10 g kosher salt
- 3 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). If using a fan-forced oven, set it to 180°C (350°F).
Using a chef's knife and cutting board, peel and chop the potatoes, carrots, and parsnips into uniform 3cm chunks. Slice the red onion into thick wedges, leaving the root slightly intact so the layers hold together.
Place all the chopped vegetables and the halved garlic bulb into the large roasting pan. Drizzle with 30ml of the olive oil, season with half of the salt and pepper, and toss thoroughly to coat.
Pat the chicken thighs completely dry with paper towels. Rub the remaining 15ml of olive oil over the skin and season generously with the remaining salt and pepper.
Nestle the seasoned chicken thighs, skin-side up, among the vegetables in the roasting pan. Tuck the fresh rosemary and thyme sprigs evenly throughout the pan.
Roast uncovered in the preheated oven for 40 to 45 minutes. Check the chicken with a meat thermometer to ensure the internal temperature reaches at least 74°C (165°F) at the thickest part near the bone.
Remove the pan from the oven. Let the dish rest in the pan for 5 minutes before serving to allow the chicken juices to redistribute.
Chef's Notes
- Leaving the chicken bone-in is crucial for one-pot recipes; the bone insulates the meat, preventing it from drying out during the long roast required for the vegetables.
- As the chicken cooks, its fat renders and drips down to coat the root vegetables, essentially confiting them in savory, schmaltzy juices.
- If you find parsnips too sweet or earthy, you can swap them out for equal weights of celery root (celeriac) or butternut squash.
- Do not discard the herb stems immediately after cooking; serving the dish with the charred sprigs adds rustic visual appeal, though they should not be eaten.
Storage
Refrigerator: 3 days — Store in an airtight container. The chicken skin will lose its crispness in the fridge.
Freezer: 1 month — Freeze in airtight containers. Vegetables will be significantly softer upon thawing.
Reheating: Reheat in a 180C/350F oven for 15-20 minutes until piping hot and the chicken skin re-crisps.
