Sheet Pan Chicken Thighs & Root Vegetables
Crispy golden chicken thighs roasted over tender caramelized carrots, sweet onions, and baby potatoes in one pan.
sheet-pan Timer
Set for 35 mins @ 400°F (204°C)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Toss 1.5 lbs halved baby potatoes, 3 sliced carrots, and 1 sliced onion with 2 tbsp oil, rosemary, salt, and pepper.
Spread vegetables across a parchment-lined sheet pan.
Nestle 4 seasoned bone-in chicken thighs skin-side UP directly on top of vegetables.
Roast at 400°F for 35 minutes until chicken skin crackles and potatoes are fork tender.
Step-by-Step Guided Instructions
Preheat oven to 400°F. Halve 1.5 lbs baby yellow potatoes, slice 3 large carrots into 1-inch chunks, and cut 1 yellow onion into wedges. In a large bowl, toss with 2 tbsp olive oil, 1 tsp dried rosemary, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper.
Cut root vegetables to similar 1-inch sizes so they soften at the exact same rate as the chicken cooks.
Spread seasoned vegetables across a parchment-lined rimmed sheet pan in a single even layer, leaving small nests for the chicken thighs.
Parchment paper prevents high-starch potatoes from sticking to metal while catching rendered chicken drippings.
Pat 4 bone-in, skin-on chicken thighs bone-dry with paper towels. Rub skin with 1 tsp olive oil, 1 tsp paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Place thighs skin-side UP directly on top of the vegetable bed.
Perching the chicken on top of the vegetables allows chicken juices and schmaltz to baste the potatoes below as it roasts.
Roast at 400°F for 35 minutes without flipping until chicken skin is blistered and mahogany, registering 180°F at the bone, and potatoes are pierced effortlessly with a fork. Rest 5 minutes before serving.
Do not flip the chicken — keeping it skin-up for the entire 35 minutes guarantees shatteringly crisp skin.
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.
Serve thighs deboned with sweet roasted carrots and tender potato halves.
- Buttered dinner rolls
- Steamed green beans
- Applesauce
Reheat on a baking sheet at 375°F for 8 minutes to re-crisp chicken skin.