How Long to Cook Bone-In Chicken Thighs & Root Vegetables in the sheet pan
Specification: 6 bone-in skin-on chicken thighs skin-side up, arranged around 1.5 lb 1-inch chunks of potatoes, carrots, and parsnips
3-Step Execution Protocol
Preheat oven to 400°F (204°C). Arrange bone-in chicken thighs & root vegetables (6 bone-in skin-on chicken thighs skin-side up, arranged around 1.5 lb 1-inch chunks of potatoes, carrots, and parsnips) on a parchment-lined sheet pan in a single layer.
Cook for 32–38 mins. Flip at the 20-minute mark for even browning.
Skin is deep mahogany and crackling, thigh juices run clear when the probe is pulled, root vegetables are tender to a fork with browned edges from the rendered chicken fat. Confirm internal temperature reaches 175°F (79°C) at the joint between thigh and drumstick. Rest for 5 minutes before serving.
USDA FSIS Safe Minimum Internal Temperatures chart lists 165°F for poultry; the 175°F pull cited here exceeds that minimum for texture reasons, so the safety floor is comfortably met. Standard convection roasting window at 400°F for bone-in thighs weighing 5–7 oz each.