Roasted chicken thighs with autumn vegetables


Roasted chicken thighs with autumn vegetables4 – 5 (6 – 7 oz) bone-in, skin-on chicken thighs
4 Tbsp olive oil, divided
1 1/2 Tbsp red wine vinegar
3 cloves garlic, minced
1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
Salt and freshly ground black pepper
1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
1 lb parsnips, peeled and cubed
6 cloves garlic, peeled
5 shallot bulbs, peeled and sliced about 1/4-inch thick
8 oz sliced baby portobello mushroom


Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, minced garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
Place sweet potato, parsnips, garlic and shallot in a 13×9 in baking pan. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then set chicken over veggie mixture. Roast in preheated oven until chicken and veggies are almost done, about 20 minutes (chicken should register 165 in center). Sprinkle in mushroom and roast for an additional 10 minutes.

Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.

Recipe adapted from

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