Sheet-Pan Chicken Thighs and Root Vegetables
⏱ 45 min · 🍽 4 servings · 🔥 505 kcal
Crispy-skinned chicken thighs roast over carrots, potatoes and onion in one tray — a low-effort dinner that clears out the root-vegetable drawer.
Ingredients
- 6 chicken thighs, bone-in, skin-on
- 4 carrots, chunked
- 3 potatoes, chunked
- 1 onion, wedged
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper to taste
Method
- Heat the oven to 210°C (410°F).
- Toss the carrots, potatoes and onion with 2 tbsp oil, thyme, garlic powder, salt and pepper on a sheet pan.
- Rub the chicken thighs with the remaining oil and nestle them among the vegetables, skin-side up.
- Roast for 35-40 minutes until the chicken skin is crisp and the vegetables are tender.
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