Crispy Baked Chicken Thighs With Root Vegetables (Gluten-Free, Low Carb, Whole 30) by Gordon Ramsay

crispy baked chicken thighs with root vegetables on a plate


These crispy baked chicken thighs are an easy and healthy one pan dinner. Bone in chicken thighs are baked in the oven with root vegetables like carrots, parsnips, and turnips for a delicious weeknight dinner that’s perfect for fall and winter! 

crispy baked chicken thighs with root vegetables on a plate

Roasted chicken is one of my favorite meals, but I don’t make it very often. It takes time that I don’t always have, and I hate fussing around with side dishes. I definitely prefer one-pan meals! 

This crispy chicken thigh recipe takes all of the best parts of a chicken dinner – salty, crispy skin, juicy dark meat, and sweet roasted vegetables – and pares it down so it’s simple enough to make any night of the week with no advance planning. 

The vegetables absorb the flavor from the chicken drippings, making them extra flavorful and delicious

A dish full of crispy chicken thighs with carrots, parsnip, and turnip

How to make crispy baked chicken thighs

To make the best oven baked chicken thighs with crispy skin, start by trimming off any excess chicken skin and then patting the chicken dry with paper towels. Removing the excess moisture will help ensure the chicken skin crisps up instead of steaming. Then season it generously with salt, pepper, and a little crushed rosemary and roast it in a very hot oven.

Buying air-chilled chicken, which is processed without any water or liquid solutions, also helps ensure your chicken is super crispy. I also love the flavor of this chicken. But you can definitely get great results with conventional chicken, too! Just be sure not to skip that paper towel trick. It really makes all the difference.



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