Description
A comforting one-pan roasted chicken and root vegetables meal with juicy chicken, tender vegetables, and simple herbs for an easy, wholesome dinner.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 cups baby potatoes, halved
- 2 carrots, peeled and cut into chunks
- 1 parsnip, peeled and sliced
- 1 small red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cloves garlic, minced
Instructions
- 1. Preheat the oven to 425°F (220°C) and line a large baking sheet or roasting pan
- 2. Place potatoes, carrots, parsnip, and red onion on the pan
- 3. Drizzle vegetables with half of the olive oil and season with salt, pepper, thyme, and rosemary
- 4. Toss to coat and spread into an even layer
- 5. Pat chicken thighs dry and rub with remaining olive oil, salt, pepper, and garlic
- 6. Nestle the chicken thighs among the vegetables, skin side up
- 7. Roast for 40–45 minutes until the chicken is golden and cooked through and vegetables are tender
- 8. Optional: broil for 2–3 minutes for extra crispy skin
- 9. Remove from oven and rest for 5 minutes before serving
Notes
- Cut vegetables into similar sizes for even cooking
- Chicken is done when internal temperature reaches 165°F (74°C)
- Great served with crusty bread or a simple green salad
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 420
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 155 mg
Keywords: one-pan chicken, roasted chicken and vegetables, sheet pan dinner, easy dinner