Description
A comforting one-pan meal featuring juicy chicken thighs and caramelized seasonal root vegetables like parsnips, carrots, and beets.
Ingredients
4 bone-in, skin-on chicken thighs
3 large carrots, peeled and sliced
2 large parsnips, peeled and sliced
2 golden beets, peeled and wedged
1 red onion, cut into wedges
3 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon garlic powder
Salt and freshly cracked black pepper to taste
Instructions
Step 1: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
Step 2: In a large mixing bowl, toss the prepared carrots, parsnips, beets, and red onion with 2 tablespoons of olive oil, rosemary, thyme, salt, and pepper.
Step 3: Pat the chicken thighs dry with a paper towel and rub with the remaining 1 tablespoon of olive oil, garlic powder, salt, and pepper.
Step 4: Spread the vegetables out on the sheet pan, then nestle the chicken thighs among the vegetables, ensuring they are not covered.
Step 5: Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and browned.
Step 6: Let the pan rest for 5 minutes before serving to allow the juices to redistribute.
Notes
Ensure vegetables are cut into similar sizes for even roasting. You can use sweet potatoes as a substitute for beets if preferred.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Chicken
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and 1 cup vegetables
- Calories: 485 kcal
- Sugar: 9g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 115mg
