Roasted Chicken Thighs with Root Vegetables
Juicy bone-in, skin-on chicken thighs roasted on a sheet pan over a bed of caramelized carrots, parsnips, and sweet potatoes, all seasoned with fresh thyme and garlic. A complete one-pan meal built entirely from whole, natural foods — high in protein and deeply satisfying.
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15m
4
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Ingredients
- 4 bone-in, skin-on chicken thighs (about 2.5 lbs total)
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 medium red onion, cut into wedges
- 5 cloves garlic, smashed and peeled
- 5 sprigs fresh thyme
- 3 tablespoons extra-virgin olive oil
- 1.5 teaspoons coarse sea salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 teaspoon smoked paprika
- Juice of half a lemon
Instructions
- 1
Preheat and Prep
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it bare for better caramelization. Pat chicken thighs completely dry with paper towels — this is critical for crispy skin.
- 2
Season the Vegetables
Toss carrots, parsnips, sweet potato, red onion, and smashed garlic with 2 tablespoons olive oil, 1 teaspoon sea salt, 1/2 teaspoon black pepper, and fresh thyme sprigs. Spread evenly across the baking sheet in a single layer.
- 3
Season the Chicken
Rub chicken thighs all over — including under the skin — with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and smoked paprika. Getting seasoning under the skin directly flavors the meat.
- 4
Arrange and Roast
Nestle the seasoned chicken thighs skin-side up on top of the vegetables. The chicken drippings will baste the vegetables as they roast. Place the sheet pan in the top third of the oven and roast for 40 to 45 minutes.
- 5
Check for Doneness
The chicken is done when the skin is deep golden brown and crispy and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F. The vegetables should be tender and caramelized at the edges.
- 6
Finish and Serve
Remove from the oven and squeeze fresh lemon juice over everything. Let the chicken rest on the pan for 5 minutes before serving. Divide the chicken and vegetables among plates, spooning the pan drippings over the top.
Chef's Tips
Placing the vegetables directly under the chicken thighs is intentional — the natural fat that renders from the skin bastes and flavors the root vegetables throughout roasting, far better than dressing them with extra oil. For extra-crispy skin, leave the salted, uncovered chicken thighs on a rack in the refrigerator for 1 to 8 hours before roasting to dry out the skin. Parsnips and sweet potatoes are naturally sweet and need the high oven temperature to caramelize properly, so don't be tempted to lower the heat.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this roasted chicken thighs with root vegetables
How long does it take to make Roasted Chicken Thighs with Root Vegetables?
The listed total time is 60 minutes. Prep time is 15 minutes and cooking time is 45 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Roasted Chicken Thighs with Root Vegetables recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Roasted Chicken Thighs with Root Vegetables recipe?
The listed difficulty level is easy.