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A budget-friendly chicken thigh dinner served with roasted vegetables.

Savory Herb-Roasted Budget Chicken Thighs with Root Vegetables

Enjoy a delicious and economical meal with these savory herb-roasted chicken thighs and root vegetables, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 450 kcal

Equipment

  • Oven-safe skillet
  • Dutch oven

Ingredients
  

Main Ingredients

  • 4-6 Bone-in, skin-on chicken thighs about 2-2.5 lbs total
  • 2-3 tablespoons Olive oil or a neutral cooking oil
  • 1 medium Onion chopped
  • 3-4 cloves Garlic minced
  • 2 medium Carrots peeled and chopped
  • 2 Celery stalks chopped
  • 1-2 cups Chicken broth or water with bouillon
  • 1 teaspoon Dried Italian seasoning
  • 1/2 teaspoon Dried thyme
  • 1 teaspoon Salt or to taste
  • 1/2 teaspoon Black pepper or to taste
  • 1-2 medium Potatoes chopped (optional, for stretching)
  • 1 Canned cannellini beans (15-oz) can, rinsed and drained (optional, for stretching)

Instructions
 

Preparation

  • Pat the chicken thighs dry and season them generously with salt, pepper, Italian seasoning, and dried thyme on both sides.
  • Heat olive oil in an oven-safe skillet over medium-high heat, then sear the chicken thighs skin-side down for 6-8 minutes until golden and crispy.
  • Flip the chicken thighs and sear for another 2-3 minutes, then remove them from the pan and set aside.
  • Reduce heat to medium, add onion, carrots, and celery to the same pan, and sauté for 5-7 minutes until softened. Then add minced garlic and cook for another minute.
  • Pour in chicken broth or water with bouillon and simmer, scraping up any browned bits from the pan.
  • Return the chicken thighs to the skillet skin-side up, nestling them among the vegetables, and add chopped potatoes if desired.
  • Cover the skillet and simmer on the stovetop for 25-30 minutes, or bake at 375°F (190°C) for 30-40 minutes, until the chicken reaches 165°F (74°C) and is tender.
  • If using canned beans, stir them in during the last 5-10 minutes of cooking.
  • Let the chicken rest for 5-10 minutes before serving, then taste and adjust seasoning as needed.

Notes

For extra flavor, consider marinating the chicken thighs for at least 30 minutes before searing. Adjust the amount of oil needed based on the fat rendered from the chicken skin. This recipe is highly adaptable; feel free to add other root vegetables like parsnips or sweet potatoes. Serving with a side of crusty bread is excellent for soaking up the delicious pan sauce, or serve with rice to make it a more hearty meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently on the stovetop or in the oven.