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.
Total Time
55min
0.0
0 Ratings
Author: SideChef Everyday
Servings:
6
Ingredients
•
2.5
lb
Boneless, Skin-On Chicken Thighs
•
3
cups
Brussels Sprouts
, trimmed, halved
•
12
oz
Potatoes
•
6
Shallots
•
4
Medium
Carrots
•
6
cloves
Garlic
, peeled
•
4
Tbsp
Vegetable Oil
•
1/2
tsp
Dried Thyme
•
1/2
tsp
Dried Rosemary
•
1
tsp
Granulated Sugar
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
Tbsp
Chopped
Fresh Parsley
(optional)
Cooking Instructions
1.
Preheat the oven to 475 degrees F (250 degrees C).
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.
3.
Pat dry the Boneless, Skin-On Chicken Thighs (2.5 lb) using paper towels and season with salt and pepper.
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.
5.
Roast for 35 - 40 minutes or until internal temperature reaches 175 degrees F (80 degrees C), rotating the baking sheet halfway through roasting.
6.
Serve on the sheet pan with Fresh Parsley (1 Tbsp).
Nutrition Per Serving
CALORIES
430
FAT
17.0 g
PROTEIN
41.2 g
CARBS
25.8 g
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