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Weeknight • Chicken

Golden Chicken Thighs with Roasted Root Veg

This all-in-one sheet pan meal features juicy chicken thighs and tender, caramelized root vegetables.

Prep
15 min
Cook
40 min
Servings
4
Level
Weeknight
Golden Chicken Thighs with Roasted Root Veg

Say hello to your new favorite cozy weeknight meal! Our Golden Chicken Thighs with Roasted Root Veg is a true marvel of simplicity and flavor. Everything cooks on one sheet pan, making cleanup a breeze and delivering a hearty, satisfying dinner that's bursting with sweet and savory notes.

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 lb carrots, peeled and chopped into 1-inch pieces
  • 1 lb parsnips, peeled and chopped into 1-inch pieces
  • 1 large red onion, cut into wedges
  • 3 tbsp olive oil
  • 1 tbsp dried rosemary
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

  2. Step 2

    In a large bowl, combine chopped carrots, parsnips, and red onion. Drizzle with 2 tablespoons of olive oil, rosemary, garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated.

  3. Step 3

    Push the vegetables to one side of the prepared baking sheet. Place the chicken thighs on the other side. Drizzle the chicken with the remaining 1 tablespoon of olive oil and season with a pinch more salt and pepper.

  4. Step 4

    Roast for 25 minutes. Flip the chicken thighs and stir the vegetables. Continue roasting for another 15-20 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender and lightly caramelized.

  5. Step 5

    Garnish with fresh parsley, if using, and serve hot.

Tips

  • Don't overcrowd the pan! If your vegetables and chicken don't fit in a single layer, use two baking sheets.
  • Feel free to swap out root vegetables for others you enjoy, like sweet potatoes or butternut squash.
  • Make sure to chop vegetables into similar sizes so they cook evenly.

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