Description
A simple one-pan meal with tender chicken and roasted root vegetables.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 cups diced carrots
- 2 cups diced sweet potatoes
- 1 cup diced parsnips
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp garlic powder
Instructions
- Preheat oven to 400°F (200°C).
- Toss vegetables with olive oil, salt, pepper, thyme, and garlic powder.
- Spread vegetables on a sheet pan in a single layer.
- Place chicken thighs on top of vegetables.
- Season chicken with salt and pepper.
- Roast for 35-40 minutes until chicken reaches 165°F (74°C).
- Let rest 5 minutes before serving.
Notes
- Cut vegetables evenly for uniform cooking.
- Check chicken temperature with a meat thermometer.
- Use parchment paper for easier cleanup.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh + 1 cup vegetables
- Calories: 420
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 110mg
