One pot roasted chicken thighs with root vegetables! It is a must during a busy workweek! I don’t know about you, but I am always pressed for time during the few hours leading up to dinner time. This meal barely needs any prep-time and can be roasted in one pot!
8 chicken thighs
2 x 24 oz bags of pearled onions
4 cloves or garlic (sliced)
1 celery root (cubed)
4-5 medium sized potatoes (cubed)
4 medium sized carrots – slice them into thirds on a diagonal – they are prettier that way 🙂
6 oz mushrooms (optional – not a root vegetable but had it in the fridge 🙂 )
1 tsp thyme
1/4 cup olive oil
salt and pepper
Preheat the oven to 425 degrees F.
In a storage bag, such as a Ziploc, place the chicken thighs and add 2 tsp of salt, 1 tsp of black pepper, and thyme. Close the bag and toss the chicken thighs around until well-coated.
For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle half of the olive oil and place in a roasting pan or on a sheet pan. Arrange the chicken thighs skin side up on top of the vegetables and roast for 50 to 60 minutes.
Toss vegetables with any accumulated chicken juices and transfer to platter with chicken.
Serve and enjoy!