Name: Savory Chicken and Root Vegetable Bake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 6 bone-in, skin-on chicken thighs (or use chicken breasts if preferred); 3 large carrots, peeled and cut into thick slices; 2 parsnips, peeled and chopped; 2 medium potatoes, cut into chunks (Yukon Gold or red potatoes work best); 1 large onion, sliced into wedges; 2 cups butternut squash, peeled and cubed; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; ½ teaspoon paprika (optional); ½ cup low-sodium chicken broth; Fresh parsley or thyme sprigs for garnish; Optional: a squeeze of lemon for brightness

Description

This Savory Chicken and Root Vegetable Bake is the perfect comforting dish for any cozy evening or family dinner. Featuring tender, seasoned chicken and an array of caramelized root vegetables, it’s a wholesome, oven-baked meal that fills your kitchen with warmth and flavor. With simple ingredients and minimal prep, this recipe delivers hearty goodness that feels both rustic and satisfying.

Ingredients

Scale

6 bone-in, skin-on chicken thighs (or use chicken breasts if preferred)
3 large carrots, peeled and cut into thick slices
2 parsnips, peeled and chopped
2 medium potatoes, cut into chunks (Yukon Gold or red potatoes work best)
1 large onion, sliced into wedges
2 cups butternut squash, peeled and cubed
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon paprika (optional)
½ cup low-sodium chicken broth
Fresh parsley or thyme sprigs for garnish
Optional: a squeeze of lemon for brightness

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Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, combine the carrots, parsnips, potatoes, onion, and butternut squash. Drizzle with olive oil and season with salt, pepper, thyme, rosemary, and paprika. Toss well to coat.
Pat the chicken thighs dry with paper towels to help the skin crisp up. Rub them with a little olive oil, salt, pepper, and paprika if desired.
Arrange the vegetables evenly in a large baking dish or sheet pan. Place the chicken pieces on top, skin side up. Sprinkle the minced garlic over the top.
Pour the chicken broth around the chicken and vegetables (avoid pouring it directly over the chicken to keep the skin crispy).
Bake for 40–50 minutes, or until the chicken is fully cooked (165°F/74°C internal temperature) and the vegetables are tender with golden edges.
For extra crispiness, broil for 2–3 minutes at the end, watching closely to prevent burning.
Remove from the oven and let rest for a few minutes. Garnish with fresh parsley or thyme and a squeeze of lemon before serving.

Notes

Cut vegetables into uniform pieces to ensure even cooking.
Bone-in chicken provides extra flavor and juiciness, but boneless can be used (reduce cooking time by about 10 minutes).
Don’t overcrowd the pan—this allows proper roasting instead of steaming.
Substitute or add vegetables such as sweet potatoes, turnips, or Brussels sprouts for variety.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Reheat in the oven at 350°F (175°C) for about 15 minutes or microwave individual portions for 2–3 minutes.

Prep Time: 15 minutes
Cook Time: 50 minutes