Delicious Roast Chicken Thighs with Vegetables
Discover how to create a mouth-watering roast chicken thigh dish using bone-in, skin-on chicken thighs. Perfect for a cosy NZ dinner, this recipe highlights fresh, seasonal vegetables and simple herbs to bring out the best in your ingredients.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 lemon, sliced
- 4 cloves garlic, crushed
- 1 bunch fresh thyme or rosemary (seasonal herbs)
- 3 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 large kumara (sweet potato), peeled and cubed
- Salt and freshly ground black pepper to taste
- Optional: NZ honey or a splash of apple cider vinegar for glaze
Method:
- Preheat the oven to 200°C (fan bake).
- Season the chicken thighs generously with salt, pepper, and crushed garlic. Rub with olive oil and place lemon slices on top.
- Heat a large oven-proof skillet or roasting dish over medium-high heat. Sear the chicken thighs, skin-side down, for 3-4 minutes until golden and crispy.
- Add the vegetables — carrots, parsnips, and kumara — around the chicken. Drizzle with a little extra olive oil and sprinkle with herbs.
- Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 75°C.
- Optional glaze: In the last 10 minutes, brush the chicken skin with NZ honey or a splash of apple cider vinegar for extra flavour.
- Serve hot, garnished with fresh herbs and lemon wedges for a fresh finish.
Tips:
- Use seasonal vegetables like broccoli or cauliflower if preferred.
- Pair with a side of NZ-grown greens or a crisp salad.
- Leftover chicken makes great sandwiches or salads!
Enjoy hearty, flavoursome NZ dining with our top-quality chicken thighs, perfect for weeknight dinners or weekend gatherings!