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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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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/
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.
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 tsp
Dried Thyme
Dried Rosemary
as needed
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
26.0 g
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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 InstructionsHide images
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 tsp), Dried Rosemary (as needed), 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
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Dairy-Free
American
Budget-Friendly
Gluten-Free
Chicken
Shellfish-Free
Dinner
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