Sheet Pan Chicken with Roasted Winter Root Vegetables

Name: Sheet Pan Chicken with Roasted Winter Root Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 Bone-in, skin-on chicken thighs; 2 large Carrots, peeled and chopped into 1-inch pieces; 2 medium Parsnips, peeled and chopped into 1-inch pieces; 450g New potatoes, halved or quartered if large; 1 large Red onion, cut into wedges; 3 tbsp Olive oil; 1 tbsp Fresh rosemary, chopped; 1 tbsp Fresh thyme, chopped; 1 tsp Garlic powder; Salt To taste; Black pepper To taste

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This convenient sheet pan recipe delivers a complete and delicious meal with minimal cleanup, perfect for a busy weeknight in March. Bone-in, skin-on chicken thighs are seasoned and roasted to juicy perfection alongside a colorful medley of winter root vegetables like carrots, parsnips, and new potatoes, all infused with aromatic rosemary and thyme. It's a rustic, comforting, and satisfying dish that's surprisingly easy to make.

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Sheet Pan Chicken with Roasted Winter Root Vegetables

Prep Time20 min

Cook Time40 min

Servings4 servings

DifficultyEasy

Equipment

Large baking sheetParchment paper or foilLarge bowlTongs

Instructions

1
Preheat oven to 200°C (400°F). Line a large, sturdy baking sheet with parchment paper or foil for easy cleanup.
2
In a large bowl, combine the chopped carrots, parsnips, new potatoes, and red onion. Drizzle with 2 tablespoons of olive oil, 1/2 tablespoon of rosemary, 1/2 tablespoon of thyme, garlic powder, salt, and pepper. Toss well to coat evenly.
3
Pat the chicken thighs dry with paper towels. Rub them with the remaining 1 tablespoon of olive oil, 1/2 tablespoon of rosemary, 1/2 tablespoon of thyme, salt, and pepper. Ensure the skin is well seasoned.
4
Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Place the chicken thighs, skin-side up, among the vegetables, ensuring there's some space between each piece for even cooking and browning.
5
Roast for 35-45 minutes, or until the chicken is cooked through (internal temperature of 74°C/165°F) and the skin is crispy, and the vegetables are tender and slightly caramelized. If vegetables need more browning, you can roast for an additional 5-10 minutes.
6
Remove from oven and let rest for a few minutes before serving. Garnish with additional fresh herbs if desired.

Nutrition

Calories550 kcal

Protein40g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I use boneless, skinless chicken?

Yes, you can, but the cooking time will be shorter (around 20-25 minutes), and the chicken might be less moist without the bone and skin. Adjust cooking time accordingly and check for doneness.

What other vegetables can I add?

Broccoli florets, bell peppers, or even Brussels sprouts would work well. Add quicker-cooking vegetables like broccoli about halfway through the roasting time so they don't overcook.

How do I ensure the vegetables are tender and the chicken is crispy?

Cut vegetables into uniform sizes to ensure even cooking. Don't overcrowd the baking sheet, as this steams rather than roasts the food. Use a large baking sheet or two if necessary. Patting the chicken skin dry helps with crispiness.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.