Sheet Pan Chicken Thighs with Roasted Rutabaga, Parsnip, Carrots, and Baby Potatoes Recipe

Introduction

Sheet pan chicken thighs are an easy and flavorful one-pan meal perfect for busy weeknights. This recipe pairs juicy, seasoned chicken with a medley of roasted root vegetables for a hearty, comforting dish everyone will love.

Ingredients

• 6 skin-on and bone-in chicken thighs
• 2 teaspoons Italian seasoning
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon paprika
• 2 medium rutabaga, peeled and cut into chunks
• 1 large parsnip, peeled and cut into large slices or chunks
• 4 carrots, peeled and cut into large slices or chunks
• 2 pounds baby yellow potatoes, halved (or quartered if larger)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Prepare a large sheet pan by lightly greasing it or lining it with parchment paper for easy cleanup.
2. Step 2: In a small bowl, combine the Italian seasoning, granulated garlic, granulated onion, and paprika. Rub this mixture evenly over the chicken thighs to coat them well.
3. Step 3: Place the chicken thighs skin-side up on the sheet pan, spacing them out to ensure even cooking.
4. Step 4: Toss the rutabaga, parsnip, carrots, and potatoes with a little oil, salt, and pepper. Spread the vegetables around the chicken thighs on the sheet pan.
5. Step 5: Roast everything in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.
6. Step 6: For crispier skin, switch the oven to broil and cook for an additional 2-3 minutes, watching carefully to prevent burning.
7. Step 7: Remove from the oven and let the chicken rest for a few minutes before serving. Enjoy your flavorful sheet pan meal!

Tips & Variations

• Use bone-in, skin-on thighs for juicier meat and crispier skin.
• Feel free to swap in other root vegetables like sweet potatoes, turnips, or beets.
• Add fresh rosemary or thyme to the seasoning mix for extra aroma.
• Make sure to cut vegetables into similar-sized pieces for even roasting.

Storage

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain juiciness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless thighs can be used, but the cooking time will be shorter. Keep an eye on them to avoid overcooking.

What if I don’t have Italian seasoning?

You can make your own blend using dried oregano, basil, thyme, and rosemary, or simply use a mix of garlic powder, onion powder, and paprika for good flavor.

Sheet Pan Chicken Thighs with Roasted Rutabaga, Parsnip, Carrots, and Baby Potatoes Recipe

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★★★★★

4.8 from 113 reviews

This Sheet Pan Chicken Thighs recipe is a simple and delicious meal featuring juicy, skin-on bone-in chicken thighs seasoned with a savory blend of Italian herbs, garlic, onion, and paprika, roasted alongside hearty root vegetables including rutabaga, parsnip, carrots, and baby yellow potatoes. The one-pan method ensures easy preparation and cleanup, perfect for a wholesome weeknight dinner.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken:

• 6 skin-on, bone-in chicken thighs
• 2 teaspoons Italian seasoning
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon paprika

Vegetables:

• 2 medium rutabaga, peeled and cut into chunks
• 1 large parsnip, peeled and cut into large slices or chunks
• 4 carrots, peeled and cut into large slices or chunks
• 2 pounds baby yellow potatoes, halved or quartered if larger

Instructions

1. Preheat and prepare the pan: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Season the chicken thighs: In a small bowl, combine Italian seasoning, granulated garlic, granulated onion, and paprika. Pat the chicken thighs dry with paper towels, then sprinkle the seasoning mix evenly over both sides of the chicken, ensuring good coverage.
3. Prepare the vegetables: Peel and chop the rutabaga, parsnip, carrots, and potatoes into large chunks for even roasting. Toss them in a bowl with a drizzle of olive oil, salt, and pepper to taste, ensuring all pieces are lightly coated.
4. Arrange on sheet pan: Spread the seasoned vegetables evenly on the sheet pan, creating a bed for the chicken. Place the seasoned chicken thighs skin-side up on top of the vegetables to allow the juices to flavor them during cooking.
5. Roast: Place the sheet pan in the preheated oven and roast for about 35-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the vegetables are tender and caramelized.
6. Rest and serve: Remove the pan from the oven and let the chicken rest for 5 minutes before serving. This helps the juices redistribute, resulting in a juicy and tender chicken thigh.

Notes

• For extra crisp skin, you can broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
• Feel free to swap the root vegetables with others like sweet potatoes, turnips, or Brussels sprouts based on your preference and seasonal availability.
• Using bone-in, skin-on thighs ensures maximum flavor and moisture retention during roasting.
• This recipe can be doubled to feed more people; just ensure to use multiple sheet pans or space the chicken and vegetables so they roast evenly.

Keywords: Sheet pan chicken, roasted chicken thighs, one pan dinner, easy chicken dinner, roasted root vegetables, weeknight meal