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Easy Fall Harvest Chicken Sheet Pan Dinner

sheet pan fall harvest chicken - featured image
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A simple one-pan dinner featuring juicy bone-in chicken thighs and caramelized root vegetables, all roasted together for a cozy, fuss-free fall meal.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs (4–6 thighs)
  • 2 medium sweet potatoes, peeled and cubed (1-inch pieces)
  • 4–5 medium carrots, peeled and cut into 2-inch pieces
  • 1 large red onion, cut into wedges
  • 2 medium parsnips, peeled and cubed (1-inch pieces)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 sprigs fresh rosemary (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the rack in the middle position.
  2. Peel and cube the sweet potatoes and parsnips into 1-inch pieces. Cut the carrots into 2-inch chunks. Cut the red onion into wedges, keeping the root end intact. Toss everything into a large mixing bowl.
  3. Drizzle 2 tablespoons of olive oil over the vegetables. Add ½ teaspoon of salt, ¼ teaspoon of black pepper, and ½ teaspoon of dried thyme. Toss well until everything is evenly coated. Spread the vegetables in an even layer on a large sheet pan (18×13 inches), leaving some space around the edges.
  4. Pat the chicken thighs dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, remaining ½ teaspoon of thyme, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Rub the spice mixture all over the chicken thighs, including under the skin if possible.
  5. Nestle the chicken thighs among the vegetables, skin-side up, placing them on top of some vegetables. Drizzle the remaining 1 tablespoon of olive oil over the chicken. Scatter the minced garlic over everything. If using fresh rosemary, lay the sprigs on top of the chicken.
  6. Roast for 20 minutes. Then, using tongs, flip the chicken thighs and give the vegetables a quick stir. Return to the oven and roast for another 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized at the edges.
  7. Remove the pan from the oven and let it rest for 5 minutes. Discard the rosemary sprigs before serving.
  8. Spoon the vegetables and chicken onto plates or a platter. Garnish with fresh parsley or thyme leaves if desired.

Notes

Pat chicken dry for crispy skin. Cut vegetables uniformly for even cooking. Flip chicken halfway through roasting. Let rest 5 minutes before serving. For extra crispy skin, broil for the last 2-3 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: sheet pan dinner, fall harvest chicken, one-pan meal, roasted chicken thighs, root vegetables, easy weeknight dinner, gluten-free, dairy-free

Find it online: https://livelybite.com/easy-fall-harvest-chicken-sheet-pan-dinner/