Description
A simple, one-pan meal featuring juicy bone-in chicken thighs and caramelized fall vegetables like sweet potatoes, Brussels sprouts, and carrots. Perfect for busy weeknights, this recipe delivers crispy chicken skin and tender, flavorful vegetables with minimal cleanup.
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
- 2 medium sweet potatoes (about 1 lb / 450g), peeled and cut into 1-inch chunks
- 1 lb (450g) Brussels sprouts, trimmed and halved
- 3–4 medium carrots (about 8 oz / 225g), peeled and cut into 2-inch pieces
- 1 large red onion, cut into wedges
- 3 tablespoons (45 ml) olive oil
- 4 cloves garlic, minced
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley or thyme sprigs for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
- Wash and peel sweet potatoes and carrots. Cut sweet potatoes into 1-inch chunks, carrots into 2-inch pieces. Trim Brussels sprouts and halve them. Peel red onion and cut into 8 wedges.
- Place all prepared vegetables in a large mixing bowl. Drizzle with 2 tablespoons of olive oil. Sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon dried thyme. Toss well to coat evenly.
- Pat chicken thighs dry with paper towels. In a small bowl, mix remaining 1 tablespoon olive oil, minced garlic, smoked paprika, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Rub this mixture all over the chicken thighs, getting it under the skin if possible.
- Spread seasoned vegetables in a single, even layer on the prepared baking sheet. Place chicken thighs, skin-side up, on top of the vegetables.
- Roast on the middle rack for 35-45 minutes, until chicken skin is golden brown and crispy and vegetables are tender and caramelized. Internal temperature of chicken should reach 165°F (74°C). Halfway through, gently shake the pan to redistribute vegetables.
- Remove from oven and let rest for 5-10 minutes. Garnish with fresh parsley or thyme if desired. Serve directly from the sheet pan.
Notes
For extra crispy skin, pat chicken dry thoroughly. Cut vegetables into uniform sizes for even cooking. If vegetables brown too quickly, tent pan loosely with foil for last 10-15 minutes. Leftovers keep in refrigerator for up to 4 days and reheat well in a 350°F oven for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 480550
- Sugar: 1012
- Sodium: 600700
- Fat: 2530
- Saturated Fat: 68
- Carbohydrates: 3035
- Fiber: 79
- Protein: 3540
Keywords: sheet pan chicken, fall chicken dinner, easy weeknight dinner, roasted chicken and vegetables, one pan meal, family dinner, budget friendly dinner