Chicken thighs with root vegetables is a really quick weeknight dinner the whole family will love.
Chicken is cooked on a baking sheet with baby potatoes, carrots and yellow beets. The vegetables can easily be swapped with other root vegetables you have in your kitchen.
Serve this easy recipe on its own or with a side of quinoa, rice or pasta.
Easy Sheet Pan Dinner
- Sheet pan dinners make weeknights so much easier!
- Just toss with a bit of oil, salt and pepper and bake.
- This meal is ready in about 45 minutes, once the chicken is cooked.
- It's a healthy recipe that's perfect for feeding the family. We like to make a batch of rice, quinoa or pasta to serve alongside.
- We used chicken thighs, but you can easily use any type of chicken cut. Chicken legs, wings or breasts would all work great here.
- If you like sheet pan dinners, try our 10 healthy sheet pan meal recipes!
Recipe Ingredients
- CHICKEN: Six bone-in, skin-on chicken thighs are baked on the sheet pan. I like to buy a large pack of thighs because they're easy and affordable for a variety of meals. Chicken legs will also work great for this recipe.
- VEGETABLES: Root vegetables work wonderfully for sheet pan dinners. I used baby potatoes, garlic cloves, carrots, and yellow beets. You can easily substitute with other root vegetables like squash, sweet potato, rutabaga, turnip, and parsnips. Softer vegetables will also work, but will require less cooking time.
- HERBS: Fresh thyme and rosemary sprigs create the most wonderful fragrance. If you don't have fresh you can also use 1 tsp of dried thyme and dried rosemary.
- Olive oil, salt and black pepper help to keep this recipe really easy! That's all you need to season both the chicken and vegetables.
How To Make Baked Chicken Thighs with Root Vegetables
- Line a baking sheet with parchment paper or aluminum foil.
- Add olive oil, salt and pepper to a large mixing bowl. Stir in the vegetables and garlic. Toss them together and place them on the baking sheet in a single layer.
- Add the chicken thighs to the same bowl with oil, salt and pepper. Toss them as well.
- Make spaces on the baking sheet for the chicken. Drizzle any leftover oil in the bowl overtop.
- Add the fresh herbs. Bake until golden brown with crispy edges.
Leftovers make great lunches! Add them to an airtight container and store in the fridge for up to 4-5 days.
Recipe Tips
- Chop the vegetables in a similar size and shape. They will cook more evenly.
- Swap veggies easily with other favorites like sweet potatoes, broccoli, cauliflower, and rutabaga.
- Softer vegetables will cook faster. Check to see if anything needs to be removed from the sheet pan to prevent burning. Use a pair of tongs to add them to a plate.
- Heartier vegetables like potatoes and carrots need longer to cook. Chop them small so that they cook faster.
- Swap chicken thighs for chicken legs, wings or chicken breasts. You can also try this with pork chops and steak.
More Sheet Pan Recipes
- Pineapple Chicken Sheet Pan Dinner is another no-fuss weeknight meal.
- Sheet Pan Fajitas are a family favorite! Just scoop into flour tortillas for dinner.
- Sheet Pan Teriyaki Salmon with broccoli and sweet potatoes is super yummy.
- Bacon Sausage Breakfast Pizza is perfect for breakfast for dinner nights.
- Sheet Pan Nachos with ground beef are my favorite lazy Friday night meal.
Ingredients
- ¼ cup olive oil
- 1 tsp salt
- ½ tsp ground black pepper
- 6 chicken thighs - bone-in, skin on
- 1 lb baby potatoes - halved
- 4 carrots - peeled and chopped
- 4 small beets - peeled and chopped
- 6 garlic cloves
- 4 thyme sprigs
- 3 rosemary springs
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Peel and chop the carrots and beets, chop the potatoes and peel the garlic cloves.
- Add the olive oil, salt and pepper to a large mixing bowl. Add the chopped potatoes, carrots, beets and garlic to the bowl. Toss with the oil, salt and pepper.
- Add the veggies to the baking sheet, reserving any excess olive oil in the bowl. Add the raw chicken to the large mixing bowl and toss with the leftover oil, salt and pepper.
- Place the chicken in between the chopped vegetables. Bake for 40-45 minutes, or until the skin is golden brown and crispy and the chicken is fully cooked.Use a spatula to transfer to plates. Serve with rice, quinoa or pasta, or serve chicken and veggies on thier own.
Tried this recipe?If you make this, please Leave A Review letting me know how it was!
Nutrition
Calories: 646kcal | Carbohydrates: 36g | Protein: 32g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 826mg | Potassium: 1314mg | Fiber: 7g | Sugar: 9g | Vitamin A: 10401IU | Vitamin C: 33mg | Calcium: 74mg | Iron: 3mg
Nutrition info is auto-calculated and meant to be an approximation only.
Did You Try This Recipe?Please Do Me A Favor And Leave A Comment Below!
Marie says
I made this tonight with carrots, red beets, russet potatoes all cut similar size and I added a chopped onion and some chopped celery to the mix. I used salt, pepper and Italian seasoning and added fresh thyme and rosemary sprigs as the recipe calls for. I also had half defrosted boneless skinless chicken thighs and this came out DIVINE! it was all done in about 45 minutes in the oven. Great recipe and easy to tweak!!!