Sheet Pan Chicken Thighs with Root Vegetables

5 from 2 votes

Sheet Pan Chicken Thighs with Root Vegetables

These crispy baked chicken thighs are an easy and healthy one pan dinner. Bone in chicken thighs are baked in the oven with root vegetables like carrots, parsnips, and turnips for a delicious weeknight dinner that's perfect for fall and winter!

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword baked chicken thighs, crispy chicken thighs, roasted chicken thighs

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 338kcal

Author Lauren Keating

Ingredients

4 bone-in chicken thighs
Kosher salt
Cracked black pepper
½ teaspoon crushed rosemary
4 carrots peeled and diced
1 turnip peeled and diced
2 parsnips peeled and diced
Parsley for garnish

Instructions

Heat your oven to 400ºF.
Pat the chicken dry with paper towels. Season generously with salt, pepper, and rosemary.
Add the diced vegetables to the bottom of a casserole dish. Place the chicken skin-side up on top of the vegetables.
Roast on the top rack of your oven for 40-50 minutes, until the chicken reaches an internal temperature of 165 degrees and the skin is crisp.
Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley.

Nutrition