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Roasted Chicken Thighs with Mushrooms and Root Vegetables


  • 4-8 bone in skin on chicken thighs small breasts would work too
  • 1 bunch small carrots peeled and tops removed
  • 2-3 large shallots cut up
  • 6-8 red potatoes cut up
  • 4 parsnips peeled and cut up
  • 1-2 cups of chanterell or other rich flavored mushroom
  • Olive oil
  • Salt and pepper
  • Favorite dry spice mixture I used Bouquet garni
  • 1 lemon


  1. Pre heat the oven to 400 degrees. Rinse and dry your chicken thighs. Drizzle them with olive oil, then season generously with the dry spices, salt and pepper. Arrange them on a large baking sheet skin side up. Clean and prep the veggies next, leaving the mushrooms aside.
  2. Toss the veggies in olive oil and season generously with the dry spices, salt and pepper. Add the veggies in a thin layer to the baking sheet with the chicken, don’t over crowd. Put in the oven for 20 minutes.
  3. Clean the mushrooms with a dry paint brush or cloth. Toss them with olive oil and season generously with the dry spices, salt and pepper. Add the mushrooms to the baking sheet after the first 20 minutes of cooking.
  4. When you have the oven open give the potatoes a flip if they look like they need it. Return the pan to the oven for another 10 minutes or until internal temperature on the chicken reaches 165 degrees and veggies are tender. You can always remove the chicken and cover with foil if the thighs are done before the veggies, once the chicken is out you can crank the oven up to 425 to finish the veggies.
  5. Serve with a squeeze of fresh lemon juice over everything. Also taste a potato and check to see if more salt or pepper is needed.

Recipe Notes

Keep the carrot tops for homemade stock, to feed your pet rabbit or to stuff inside a whole chicken/turkey when roasting.

Any root veggies that are in season can be used in this dish so buy what looks good and you family likes i.e. turnips, rutabaga, sweet potatoes or yams.

The mushrooms I added in the last ten minutes of cooking could be replaced with almost any quick cooking veggie like Brussels sprouts, cauliflower, or asparagus.