Spoon Simple
Sheet Pan Chicken Thighs with Root Vegetables
A complete, protein-packed meal cooked on one pan for easy cleanup. This hearty dish features tender chicken and flavorful roasted vegetables, perfect for a busy weeknight.
Prep 15 min
Cook 45 min
Total 1h
Serves 4
Ingredients
Step 1 — For the Chicken and Vegetables
- 4 boneless, skinless chicken thighs
- 1 lb sweet potatoes, cubed
- 1 lb carrots, chopped
- 1 large red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Step 2 — For the Lemon-Herb Drizzle
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley
- 1 clove garlic, minced
Instructions
- 1
Preheat Oven and Prepare Pan
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- 2
Toss Vegetables
In a large bowl, toss the cubed sweet potatoes, chopped carrots, and red onion wedges with olive oil, rosemary, thyme, salt, and pepper until evenly coated.
- 3
Arrange and Roast Vegetables
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes.
- 4
Add Chicken and Continue Roasting
Remove the baking sheet from the oven. Nestle the chicken thighs among the vegetables. Return to the oven and roast for another 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- 5
Prepare Drizzle and Serve
While the chicken and vegetables are roasting, whisk together the lemon juice, parsley, and minced garlic in a small bowl. Once cooked, drizzle the lemon-herb mixture over the chicken and vegetables before serving hot.
Nutrition per serving: 550 cal · 40g protein · 50g carbs · 25g fat · 10g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
