Sheet Pan Chicken Thighs and Root Vegetables
A complete one-pan meal featuring tender chicken thighs and hearty root vegetables roasted together with simple seasoning, delivering maximum flavor with minimal effort.
Equipment
- Rimmed Baking Sheet
- Parchment Paper
Ingredients
Chicken and Vegetables
- 6-8 chicken thighs bone-in, skin-on (approximately 2.5 lbs)
- 2 large carrots peeled and cut into 1-inch chunks
- 2 parsnips peeled and cut into 1-inch chunks
- 1 large sweet potato peeled and cubed
- 1 medium red onion cut into wedges
Seasonings
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon smoked paprika
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1 lemon cut into wedges for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Wash, peel, and cut all vegetables into roughly uniform 1-inch pieces to ensure even cooking.
- In a large bowl, toss the prepared vegetables with 2 tablespoons of olive oil, half the minced garlic, half the herbs, and half the spices. Make sure all pieces are evenly coated.
- Pat the chicken thighs dry with paper towels. In another bowl, combine the remaining olive oil, garlic, herbs, paprika, salt, and pepper. Rub this mixture thoroughly over the chicken thighs, ensuring you get some under the skin.
- Line a large rimmed baking sheet with parchment paper. Arrange the seasoned vegetables in a single layer around the edges of the pan. Place the chicken thighs in the center, skin-side up, ensuring they're not crowded together.
- Place the sheet pan in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. For extra crispiness, broil for the final 2-3 minutes.
- Allow the chicken to rest for 5 minutes before serving. Garnish with fresh herbs and serve with lemon wedges.
Notes
For best results, don't overcrowd the pan as this creates steam instead of roasting, reducing crispiness.
Allow chicken to come to room temperature for 20 minutes before cooking for more even results.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat at 350°F for 10-15 minutes rather than microwave for better texture.
Nutrition
Calories: 425kcalCarbohydrates: 24gProtein: 28gFat: 22gSaturated Fat: 5gCholesterol: 135mgSodium: 410mgPotassium: 650mgFiber: 5gSugar: 6gVitamin A: 185IUVitamin C: 28mgCalcium: 60mgIron: 15mg
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