Print

Roasted Chicken with Root Vegetables Easy One-Pan Dinner Recipe

roasted chicken with root vegetables - featured image
Print Recipe

This cozy one-pan dinner features juicy roasted chicken thighs nestled among caramelized root vegetables, all seasoned with herbs and lemon for a comforting, flavorful meal. Perfect for busy weeknights or special occasions, it’s hearty, wholesome, and easy to customize.

Ingredients

Scale
  • 2.5 lbs bone-in, skin-on chicken thighs
  • 3 tablespoons olive oil, plus more for drizzling
  • 4–5 garlic cloves, minced
  • 4–5 sprigs fresh thyme (or 2 teaspoons dried thyme)
  • 2 teaspoons fresh rosemary, chopped (optional)
  • 1 lemon, cut into wedges (plus juice from half a lemon)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon paprika
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 2 medium parsnips, peeled and sliced into thick sticks
  • 3 medium Yukon Gold potatoes, cut into 1-inch pieces
  • 1 large red onion, cut into wedges
  • Optional: sweet potatoes (swap in or add for extra root veggie twist)
  • Chopped parsley, for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet or roasting pan with parchment paper or foil for easy cleanup.
  2. In a large mixing bowl, combine chicken thighs with 3 tablespoons olive oil, minced garlic, thyme, rosemary, juice from half a lemon, paprika, salt, and pepper. Toss well to coat. Marinate for 20–30 minutes if time allows.
  3. While the chicken marinates, peel and chop carrots, parsnips, and potatoes into 1-inch chunks. Cut the red onion into wedges. If using sweet potatoes, peel and cube them similarly.
  4. In another bowl, toss the chopped vegetables with 2 tablespoons olive oil, salt, and pepper. Optionally, add extra thyme or rosemary.
  5. Spread the vegetables in a single layer on the prepared pan. Nestle the chicken thighs, skin-side up, among the veggies. Tuck in lemon wedges and any extra thyme sprigs. Drizzle with a bit more olive oil.
  6. Roast in the center of the oven for 40–45 minutes, turning the vegetables once halfway through, until the chicken skin is golden and crisp and the internal temperature reaches 165°F (74°C). Vegetables should be tender and caramelized.
  7. For extra crispy chicken skin, broil for the last 2–3 minutes, watching closely.
  8. Let everything rest on the pan for 5–10 minutes before serving. Sprinkle with chopped parsley if desired.

Notes

Don’t overcrowd the pan for best caramelization. Marinating the chicken, even briefly, boosts flavor. Swap in your favorite root vegetables or herbs. For meal prep, chop veggies and marinate chicken ahead of time. Leftovers reheat well and can be frozen for up to 2 months.

Nutrition

Keywords: roasted chicken, root vegetables, one-pan dinner, sheet pan meal, easy dinner, gluten-free, comfort food, chicken thighs, meal prep, family dinner

Find it online: https://chrisfeasts.com/roasted-chicken-with-root-vegetables-easy-one-pan-dinner-recipe/