Sheet Pan Garlic Herb Chicken and Root Vegetables

I love a good sheet pan dinner because it means minimal cleanup and maximum flavor, and this garlic herb chicken and root vegetable recipe is a perfect example. It’s one of my go-to meals when I want something comforting and wholesome without spending hours in the kitchen. The oven does most of the work, transforming simple ingredients into a delicious, hearty meal that even beginner cooks can master.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 lb small red potatoes, quartered
• 1 lb carrots, peeled and cut into 1-inch pieces
• 1 lb parsnips, peeled and cut into 1-inch pieces
• 1 large red onion, cut into wedges
• 4 cloves garlic, minced
• 4 tbsp olive oil
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the quartered potatoes, carrots, parsnips, and red onion wedges.
3. Add the minced garlic, olive oil, dried rosemary, dried thyme, salt, and pepper to the bowl with the vegetables. Toss well to ensure everything is evenly coated.
4. Spread the seasoned vegetables in a single layer on a large baking sheet.
5. Roast the vegetables for 20 minutes.
6. While the vegetables are roasting, add the chicken thigh pieces to the same mixing bowl (no need to wash it).
7. Add any remaining oil from the vegetable bowl to the chicken, or add another tablespoon of olive oil if needed, along with a pinch more salt and pepper. Toss to coat the chicken.
8. After 20 minutes, remove the baking sheet from the oven. Add the seasoned chicken pieces to the baking sheet amongst the vegetables, ensuring everything is still in a single layer.
9. Return the baking sheet to the oven and continue roasting for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
10. Serve hot.