Description

This hearty one-pan dinner combines juicy, golden-brown chicken with caramelized root vegetables for a nourishing and flavorful meal. Perfect for busy weeknights or cozy weekends, it delivers comfort and convenience without sacrificing taste.

Ingredients

Scale

4 bone-in, skin-on chicken thighs (or substitute with chicken breasts)
2 large carrots, peeled and cut into sticks
2 parsnips, peeled and cut into chunks
1 large sweet potato, peeled and diced
2 medium red potatoes, scrubbed and cut into wedges
1 red onion, sliced into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme (or fresh sprigs)
1 teaspoon dried rosemary
½ teaspoon ground cumin
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

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Instructions

Preheat the oven to 400°F (200°C). Gather and prepare all ingredients, ensuring vegetables are cut into similar sizes for even roasting.
In a large bowl, toss carrots, parsnips, sweet potatoes, red potatoes, and onion wedges with 2 tablespoons olive oil, garlic powder, onion powder, paprika, thyme, rosemary, cumin, salt, and pepper until evenly coated.
Pat the chicken thighs dry with paper towels. Rub with the remaining 1 tablespoon olive oil and season with salt, pepper, and a sprinkle of paprika.
Spread the vegetables across a rimmed baking sheet in a single layer. Nestle the chicken thighs among the vegetables, skin side up.
Roast for 40–45 minutes, stirring vegetables halfway through, until chicken reaches 165°F (74°C) internally and vegetables are tender and caramelized.
Let the chicken rest 5 minutes before serving. Garnish with parsley and serve with lemon wedges for brightness.

Notes

For best results, avoid overcrowding the pan—use two pans if needed to ensure proper roasting. Swap in other seasonal vegetables such as beets, Brussels sprouts, or butternut squash for variety. Leftovers can be stored in the fridge for up to 4 days and reheated in the oven to maintain crispness.

Prep Time: 20 minutes
Cook Time: 45 minutes