Roasted Chicken Thighs With Root VegetablesRoot 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.
- 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
Put the shallots and garlic in the center of a large roasting pan.
Heat a large skillet or Dutch oven over high heat. Add the fat and turn and tip the skillet until the fat is melted. Working in batches, add the chicken in a single layer, skin side down. Cook without stirring until the chicken skin is browned, about 5 minutes. Turn and cook on the second side for about 5 minutes. Remove the chicken from the pan and place on top of the shallots in the roasting pan. Repeat with the remaining chicken.
Add the potatoes and root vegetables to the skillet and toss with the fat. Transfer the vegetables to the roasting pan and arrange in a shallow layer around the chicken. Pour any excess liquid from the skillet over the vegetables and season the chicken and vegetables with the thyme, salt, and pepper.
Roast the chicken for 35 to 40 minutes, until the chicken registers 175 degrees F on an instant-read thermometer.
Transfer the chicken to a serving platter, tent loosely with aluminum foil, and let rest. Meanwhile, toss the vegetables, spread them out, and return to the oven to continue to bake for about 10 minutes longer, until lightly browned. Transfer the vegetables to the platter with the chicken and serve.