Sheet Pan Roasted Chicken Thighs with Root Vegetables

Ingredients

• 1 ½ lbs chicken thighs(paid link)
• 8 oz mushrooms(paid link)
• 3 medium carrots(paid link)
• 3 medium celery stalks(paid link)
• 3 tbsp olive oil(paid link)
• 1 tsp dried rosemary(paid link)
• 1 tsp dried thyme(paid link)
• 1 tsp garlic powder(paid link)
• 1 ½ tsp salt(paid link)
• ¾ tsp black pepper(paid link)

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Cut carrots and celery into bite-sized pieces. Slice mushrooms. Toss vegetables with 1.5 tbsp olive oil, rosemary, thyme, garlic powder, salt, and pepper on a large baking sheet.

3. 3

   Pat chicken thighs dry. Rub with remaining 1.5 tbsp olive oil, salt, and pepper.

4. 4

   Arrange chicken thighs on the baking sheet amongst the vegetables, ensuring not to overcrowd the pan.

5. 5

   Roast for 25-30 minutes, or until chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender and slightly caramelized.

   25 min

6. 6

   Let rest for 5 minutes before serving.

   5 min

7. 7

   Place on serving plates.

8. 8

   Arrange on platter.

Perfect With