Sheet Pan Chicken Thighs with Roasted Rutabaga, Parsnip, Carrots, and Baby Potatoes Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
