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SideChef
Recipes
Dairy-Free
Oven Roasted Chicken Thighs with Root Vegetables

13 INGREDIENTS • 6 STEPS • 55MINS

Oven Roasted Chicken Thighs with Root Vegetables

Recipe
Roasted Chicken Thighs with Root Vegetables is a delicious, convenient, and simple weeknight meal to add to your rotation. Tender chicken thighs are roasted alongside seasoned vegetables - this one-pan meal is packed with flavor and makes clean-up super easy.
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Roasted Chicken Thighs with Root Vegetables is a delicious, convenient, and simple weeknight meal to add to your rotation. Tender chicken thighs are roasted alongside seasoned vegetables - this one-pan meal is packed with flavor and makes clean-up super easy.
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SideChef Everyday
SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
https://www.sidechef.com/

55MINS

Total Time

$2.43

Cost Per Serving

Ingredients

Servings
6
us / metric
Boneless, Skin-On Chicken Thigh
2.5 lb
Boneless, Skin-On Chicken Thighs
Brussels Sprouts
3 cups
Brussels Sprouts, trimmed, halved
Potato
12 oz
Potatoes
unpeeled, cut into 1-inch pieces
Shallot
6
Shallots
peeled and halved lengthwise
Carrot
4
Medium Carrots
peeled and cut into 2-inch pieces
Garlic
6 cloves
Garlic, peeled
Vegetable Oil
4 Tbsp
Vegetable Oil
Dried Thyme
1/2 tsp
Dried Thyme
Dried Rosemary
1/2 tsp
Dried Rosemary
Granulated Sugar
1 tsp
Granulated Sugar
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Fresh Parsley
1 Tbsp
Chopped Fresh Parsley
for garnish
optional

Nutrition Per Serving

VIEW ALL
Calories
430
Fat
17.0 g
Protein
41.2 g
Carbs
25.8 g
Love This Recipe?
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Oven Roasted Chicken Thighs with Root Vegetables
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author_avatar
SideChef Everyday
SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
https://www.sidechef.com/

Cooking Instructions

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step 1
Preheat the oven to 475 degrees F (250 degrees C).
step 2
In a large mixing bowl, toss Brussels Sprouts (3 cups), Potatoes (12 oz), Shallots (6), Carrots (4), Garlic (6 cloves), Vegetable Oil (4 Tbsp), Dried Thyme (1/2 tsp), Dried Rosemary (1/2 tsp), Granulated Sugar (1 tsp), Salt (to taste), and Ground Black Pepper (to taste) together.
step 3
Pat dry the Boneless, Skin-On Chicken Thighs (2.5 lb) using paper towels and season with salt and pepper.
step 4
Place the vegetables in a single layer on an 18 x 13-inch rimmed baking sheet. Place the chicken, skin side up, on top of the vegetables.
step 5
Roast for 35 - 40 minutes or until internal temperature reaches 175 degrees F (80 degrees C), rotating the baking sheet halfway through roasting.
step 6
Serve on the sheet pan with Fresh Parsley (1 Tbsp).
step 6 Serve on the sheet pan with Fresh Parsley (1 Tbsp).

Tags

Dairy-Free
American
Budget-Friendly
Gluten-Free
Comfort Food
Chicken
Shellfish-Free
Dinner
Potatoes
Vegetables
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