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Meal Instructions
Specimen #0042·SHEET PAN·Easy
Sheet Pan Chicken Thighs & Root Vegetables
Crispy golden chicken thighs roasted over tender caramelized carrots, sweet onions, and baby potatoes in one pan.
Cook temp
400°F
Total time
45m
REST
5m
Serves
4
PULL AT
165°F
Ingredients
4 pieces Bone-In, Skin-On Chicken Thighs — approx 1.75 to 2 lbs
1.5 lbs Baby Yellow Potatoes — halved
3 pieces Carrots — cut into 1-inch chunks
1 piece Yellow Onion — cut into 8 wedges
2 tbsp Olive Oil
1 tsp Dried Rosemary
1 tsp Garlic Powder
1 tsp Smoked Paprika
1.5 tsp Kosher Salt
1 tsp Black Pepper
Equipment
Rimmed Half-Sheet Pan
Parchment Paper
Tongs
Chef's Knife
DirectionsGet to the point
1Toss 1.5 lbs halved baby potatoes, 3 sliced carrots, and 1 sliced onion with 2 tbsp oil, rosemary, salt, and pepper.
2Spread vegetables across a parchment-lined sheet pan.
3Nestle 4 seasoned bone-in chicken thighs skin-side UP directly on top of vegetables.
4Roast at 400°F for 35 minutes until chicken skin crackles and potatoes are fork tender.
Dad pro tip
Place the chicken thighs directly ON TOP of the potatoes. As the chicken roasts, the rendered chicken fat (schmaltz) drips onto the potatoes, frying them into the most flavorful roasted potatoes you've ever tasted.
Kid adjustment
Serve thighs deboned with sweet roasted carrots and tender potato halves.
Reheat
Reheat on a baking sheet at 375°F for 8 minutes to re-crisp chicken skin.
BASIS: Half-sheet convection roast at 400°F; USDA FSIS 165°F poultry standard (pulled at 180°F internal).490 kcal · 34g protein · 36g carbs · 24g fat
USDA FoodData Central #171077 & #170379
USDA FoodData Central #171077 & #170379
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