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- 4 bone-in, skin-on chicken thighs - 2 large carrots, peeled and cut into 1-inch pieces - 2 parsnips, peeled and cut into 1-inch chunks - 1 medium sweet potato, diced - 1 red onion, cut into wedges - 4 cloves garlic, smashed - 3 tablespoons olive oil - 1 tablespoon fresh rosemary, chopped - 1 teaspoon smoked paprika - Salt and black pepper to taste These ingredients bring out the best flavors in your dish. Bone-in chicken thighs stay juicy as they roast. Root veggies like carrots, parsnips, and sweet potatoes add natural sweetness and texture. Red onion and garlic boost the savory notes, making each bite delightful. - Additional herbs and spices - Alternative vegetables Feel free to mix in other herbs. Thyme and oregano work well. You can also switch up the veggies. Try adding Brussels sprouts, butternut squash, or even potatoes. Each option offers a unique twist to the dish, making it your own. 1. Preheat your oven to 425°F (220°C). This step helps cook the chicken evenly. 2. In a large bowl, mix the carrots, parsnips, sweet potato, red onion, and garlic. 3. Drizzle 2 tablespoons of olive oil over the veggies. 4. Sprinkle salt, pepper, and half of the smoked paprika on top. 5. Toss the mixture well to coat all the vegetables in oil and spices. 6. Spread the veggies evenly on a large rimmed baking sheet. 1. Take the chicken thighs and season them. Rub the remaining olive oil, rosemary, smoked paprika, salt, and pepper on both sides. 2. Place the chicken thighs skin-side up over the veggies on the baking sheet. 3. Roast everything in the preheated oven for about 35-40 minutes. 4. Check that the chicken reaches an internal temperature of 165°F (75°C). 5. Stir the vegetables halfway through cooking for even heat distribution. 1. Use a meat thermometer to check the chicken's internal temperature. It should reach 165°F (75°C). 2. For crispy skin, ensure the chicken is skin-side up during roasting. 3. If the skin isn’t crispy enough, broil for 2-3 minutes at the end. 4. Let the dish rest for 5 minutes after cooking. This helps the juices settle. To make your dish shine, use fresh herbs. Rosemary adds a warm, earthy taste. Try smoked paprika for a hint of smokiness. You can also mix in garlic powder for extra flavor. Balance spices with sweetness by adding a touch of honey. This will enhance the natural sweetness of the root veggies. A little salt brings out all the great flavors. Choose root vegetables that are firm and fresh. Carrots and parsnips are great for this dish. Sweet potatoes add a nice color and taste. Red onions give a mild sweetness when roasted. Seasonal variations can change your dish. In fall, add butternut squash. In spring, try radishes. Each season offers different flavors to explore. For a lovely presentation, serve the chicken on a big platter. Arrange the veggies around the chicken for color. Garnish with fresh rosemary sprigs for a pop of green. Complementary side dishes can enhance your meal. A simple green salad adds a fresh crunch. Serve with crusty bread to soak up the juices. {{image_2}} You can switch the chicken for other meats. Try bone-in chicken breasts or even drumsticks. Both options work well with the same flavors. If you want a vegetarian dish, use firm tofu or tempeh. Cube the tofu and season it just like the chicken. This gives you a tasty meat-free option. Adding citrus can brighten the dish. Squeeze fresh lemon or orange juice over the chicken before roasting. This adds a nice zing and enhances the flavors. You can also mix in different spices for a unique taste. Try cumin, coriander, or even curry powder. Each spice brings a new twist to your meal. Feel free to use seasonal vegetables. In the fall, add butternut squash or beets. In the spring, use asparagus or radishes for a fresh touch. Just remember, different veggies may need different cooking times. For example, softer vegetables like zucchini cook faster. Cut them larger or add them later to avoid mushiness. Store leftover Sheet-Pan Roast Chicken & Root Veggies in the fridge. Use an airtight container. This keeps the food fresh. It lasts up to three days. For freezing, let the dish cool first. Place it in a freezer-safe bag or container. Remove as much air as you can. This helps prevent freezer burn. You can freeze it for up to three months. To reheat, you want to keep it juicy. The oven is best for this. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Add a splash of water or broth to keep moisture. Cover with foil to lock in heat. Bake for about 15-20 minutes or until warm. If you choose the microwave, use a microwave-safe dish. Add a splash of water. Cover the dish loosely to prevent splatters. Heat for 2-3 minutes, stirring halfway through. This method can dry out the chicken, so watch closely. Sheet-pan roast chicken and root veggies last about 3 to 4 days in the fridge. Store them in an airtight container. Make sure the chicken is cool before sealing. This helps keep the food fresh. If you want to keep it longer, consider freezing it. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Check for doneness after 25 to 30 minutes. Boneless chicken thighs remain juicy and flavorful when cooked right. Just season them as you would the bone-in thighs. This dish pairs well with many sides. Here are some ideas: - Green salad with vinaigrette - Quinoa or rice for extra carbs - Steamed greens like broccoli or spinach - Crusty bread to soak up juices Adding a simple dessert can round out your meal. Consider a light fruit salad or sorbet for a refreshing finish. In this post, we explored making a delicious sheet-pan roast chicken and root veggies. You learned about the key ingredients like chicken thighs and root vegetables, along with optional herbs and spices. I provided steps for preparation and cooking, plus tips for flavor and serving. For fun, try variations like different proteins or seasonal veggies! Remember, proper storage and reheating keep leftovers tasty. Enjoy this easy, versatile dish and feel proud sharing it with family and friends.

Sheet-Pan Roast Chicken & Root Veggies

Discover the ultimate comfort dish with this flavorful sheet-pan roast chicken and root veggies recipe! Perfectly seasoned chicken thighs cook alongside vibrant carrots, parsnips, sweet potatoes, and red onions for a delicious one-pan meal. Easy to prepare and bursting with flavor, it's ideal for any weeknight dinner. Click through to explore this mouthwatering recipe and enjoy a hearty meal with minimal cleanup!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 large carrots, peeled and cut into 1-inch pieces

2 parsnips, peeled and cut into 1-inch chunks

1 medium sweet potato, diced

1 red onion, cut into wedges

4 cloves garlic, smashed

3 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1 teaspoon smoked paprika

Salt and black pepper to taste

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the carrots, parsnips, sweet potato, red onion, and garlic. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt, pepper, and half of the smoked paprika. Toss well to coat.

      Spread the vegetables in an even layer over a large rimmed baking sheet.

        Season the chicken thighs with the remaining olive oil, rosemary, smoked paprika, salt, and pepper on both sides. Place the chicken thighs skin-side up on top of the vegetables.

          Roast in the preheated oven for about 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 75°C) and the skin is crispy. Stir the vegetables halfway through to ensure even cooking.

            Once cooked, remove from the oven and let it rest for 5 minutes before serving.

              Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings

                - Presentation Tips: Serve the chicken and vegetables on a platter, garnished with fresh rosemary sprigs for a pop of color.