Sheet Pan Lemon Herb Chicken Thighs with Roasted Root Vegetables

Ingredients

• 1 ½ lb boneless, skinless chicken thighs(paid link)
• 2 medium carrots(paid link)
• 2 medium parsnips(paid link)
• 1 large sweet potatoes(paid link)
• 1 medium red onion(paid link)
• 3 tbsp olive oil(paid link)
• 1 lemon(paid link)
• 1 tsp dried rosemary(paid link)
• 1 tsp dried thyme(paid link)
• ½ tsp garlic powder(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)
• 2 tbsp fresh parsley(paid link)

Instructions

1. 1

   Preheat your oven to 400F. Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   Prepare the vegetables: peel and chop the carrots and parsnips into 1-inch pieces. Peel and cube the sweet potato into 1-inch pieces. Peel and cut the red onion into wedges.

3. 3

   In a large bowl, toss the prepared vegetables with 2 tablespoons of olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.

4. 4

   Pat the chicken thighs dry with paper towels. In the same bowl (no need to wash), toss the chicken thighs with the remaining 1 tablespoon of olive oil, the zest and juice of half the lemon, and a pinch more salt and pepper.

5. 5

   Nestle the chicken thighs among the vegetables on the baking sheet. Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165F) and the vegetables are tender and slightly caramelized.

   30 min

6. 6

   Garnish with fresh chopped parsley before serving.

Perfect With