Sheet Pan Roasted Chicken and Root Vegetables
A simple and delicious one-pan meal featuring tender roasted chicken and a colorful medley of root vegetables, all seasoned and cooked together for minimal cleanup. Perfect for a hearty weeknight dinner.
Ingredients
- •1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- •1 lb red potatoes, scrubbed and cut into 1-inch pieces
- •1 lb carrots, peeled and cut into 1-inch pieces
- •1 large red onion, cut into 1-inch wedges
- •2 tbsp olive oil
- •1 tsp dried rosemary
- •1 tsp dried thyme
- •1/2 tsp garlic powder
- •1/2 tsp salt
- •1/4 tsp black pepper
- •Fresh parsley, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- 2
In a large bowl, combine the cut chicken thighs, red potatoes, carrots, and red onion.
- 3
Drizzle the olive oil over the chicken and vegetables. Sprinkle with dried rosemary, dried thyme, garlic powder, salt, and black pepper. Toss everything together until the chicken and vegetables are evenly coated.
- 4
Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. If necessary, use two baking sheets to avoid steaming the vegetables instead of roasting them.
- 5
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender and slightly caramelized. Halfway through cooking (around 15 minutes), gently toss the ingredients on the sheet pan to ensure even cooking.
- 6
Remove from the oven and let rest for a few minutes. Garnish with fresh chopped parsley, if desired, and serve hot.
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