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Chicken Thighs with Root Vegetables

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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.

Looking down at a sheet pan with baked chicken thighs, chopped potatoes, and carrots. Cooked rosemary and thyme sprigs lay on top.

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 on the counter including chicken thighs, beets, carrots, potatoes, olive oil, garlic, thyme, rosemary, salt and pepper.

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.
Four images grouped together including a bowl with chopped potatoes carrots and beets. Another image of a bowl with raw chicken thighs tossed in oil, salt and pepper. The chopped vegetables on a sheet pan in a single layer. And the last image has vegetables, raw chicken and fresh herbs on the baking sheet.

How To Make Baked Chicken Thighs with Root Vegetables

  1. Line a baking sheet with parchment paper or aluminum foil.
  2. 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.
  3. Add the chicken thighs to the same bowl with oil, salt and pepper. Toss them as well.
  4. Make spaces on the baking sheet for the chicken. Drizzle any leftover oil in the bowl overtop.
  5. 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.

Looking down at roasted chicken thighs with vegetables, and rosemary on a baking sheet.

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.
Another angle of the baked chicken and vegetables on the sheet pan.

More Sheet Pan Recipes

Sheet Pan Chicken Thighs with Root Vegetables

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings


  • 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


  • Preheat the oven to 450°F. Line a baking sheet with parchment paper.
    A baking sheet lined with parchment paper.
  • Peel and chop the carrots and beets, chop the potatoes and peel the garlic cloves.
    chopped carrots, potatoes and beets on a cutting board with a knife.
  • 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.
    Two images of a steel bowl, first with olive oil, salt and pepper and a spatula. Second with chopped vegetables inside and a spatula.
  • 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.
    Two images. First is a baking sheet with chopped root vegetables. Second is raw chicken thighs in a steel bowl with a spatula.
  • 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.
    Two images of a sheet pan with chopped vegetables, chicken thighs and fresh herbs. First image is raw, second image is cooked.


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

The nutritional information provided is an estimate and is per serving.

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