Crispy to the ROOT Chicken Thighs
Servings Prep Time
4 10minutes
Cook Time
Servings Prep Time
4 10minutes
Cook Time
  • 2 1/2pounds bone-inskin-on chicken thighs, about 6-8
  • 5-6 carrotscut into 1/2″ pieces
  • 4 white sweet potatoescut into quarters or halves
  • 1 yellow onioncut into quarters
  • 20 garlic cloveswhole
  • 3 1/2tablespoons avocado oil or gheemelt the ghee if using
  • 1teaspoon fresh rosemaryroughly chopped
  • 1teaspoon fresh thymeroughly chopped
  • kosher salt and black pepperto taste
  1. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  2. Wash the carrots and white sweet potatoes well and pat dry with a paper towel. Chop into quarters and transfer to the parchment lined baking sheet. Add the onion and garlic cloves; scatter them all around evenly.
  3. Rinse the chicken under cold running water and pat as dry as you can with paper towels.
  4. Spread the chicken thighs on top of the vegetables, leaving a few inches between them.
  5. Drizzle with oil and using a brush, be sure each chicken thigh surface is completely covered with it.
  6. Sprinkle with fresh herbs, salt and pepper.
  7. Bake at 375 degrees Fahrenheit for 1 hour. Cooking time will vary depending on the size of your chicken thighs. Cook until the internal temperature of the chicken reads 165 degrees Fahrenheit. This will take roughly 1 hour – 1 hour, 20 minutes. About 7-10 minutes before the chicken is ready, go ahead and stick it under the broiler. That’ll crisp up the skin perfectly. Be sure to turn the pan 180 degrees half way through!
  8. Remove everything from the oven and serve right away!