Roasted Chicken Thighs With Root Vegetables
Root vegetables roasted with poultry fat are sublime, and when you transform them into a one-dish dinner, even better. Use whatever root vegetables you have on hand for this.Serves 4
- 8 shallots, peeled and halved, or 1 onion, peeled and cut into wedges
- 6-8 garlic cloves, peeled and left whole
- 3 tablespoons (1.4 ounces) any poultry fat
- 3-4 pounds bone-in chicken thighs
- 12 ounces thin-skinned potatoes, cut into 1-inch pieces
- 6 cups mixed peeled and cubed root vegetables (golden beets, carrots, celery root, parsnips, rutabagas, salsify, and/or turnips), cut into 1-inch cubes
- 2 teaspoons dried thyme
- Salt and freshly ground black pepper
