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–+ servings
Close-up of golden brown Sheet Pan Chicken Thighs With Veggies, including roasted potatoes, carrots, and onions.

Sheet Pan Chicken Thighs With Veggies

This sheet pan chicken thighs and vegetables recipe is a simple, healthy, and budget-friendly meal perfect for busy weeknights. It requires minimal cleanup and delivers a flavorful, satisfying dinner.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

  • 6 skin-on and 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)
  • 1 large white onion, peeled and cut into large chunks
Seasoning and Garnish
  • Olive oil about 2 tablespoons for vegetables, plus more for chicken
  • Salt to taste
  • Black pepper to taste
  • Fresh thyme, rosemary or parsley (or combination), for garnish

Equipment

  • Sheet pan
  • Foil or parchment paper
  • Ramekin
  • Large bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper for easy cleanup.
  2. In a small bowl, combine the Italian seasoning, granulated garlic, granulated onion, and paprika. Mix well.
  3. On the prepared baking sheet, spread out the rutabaga, parsnip, carrots, potatoes, and onion in an even layer. Drizzle with about 2 tablespoons of olive oil, sprinkle generously with salt and pepper, and toss with about 2 teaspoons of the seasoning mixture.
  4. Place the chicken thighs in a large bowl. Drizzle with a couple of tablespoons of olive oil, season generously with salt and pepper, and sprinkle with the remaining seasoning mixture. Use your hands to rub the seasoning all over the chicken.
  5. Nestle the seasoned chicken thighs among the vegetables on the baking sheet. Ensure they are in a single layer.
  6. Roast for 50 to 55 minutes, or until the chicken is deeply browned and crispy, and the vegetables are tender and slightly caramelized.
  7. Remove from the oven. Drizzle a little more olive oil over everything, then sprinkle with fresh herbs like thyme, rosemary, or parsley. Serve immediately.

Notes

This recipe is easily adaptable to other vegetables you have on hand. Root vegetables like sweet potatoes or Brussels sprouts also work well. For meal prep, you can chop all the vegetables and mix the seasoning blend ahead of time.

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