With the summer almost here, we always want a quick prep meal. Another favorite one is this sheet-pan chicken thighs with root vegetables. It is not only a simple one but it also a tasty meal.
At this time around, there usually some baby new potatoes available in any grocery store or farmer market, but you can use any root vegetables in this recipe, sweet potato, turnip, carrot, rutabaga, beet, there are lots of choices.
All you have to do roast boneless skinless chicken thighs with root vegetables in the oven using the same pan. It is as easy as it sounds.
- 1 medium size rutabaga
- 3 carrot
- 8 small size yellow potato
- Salt and pepper
- 1 pound chicken thighs
- 2 tsp salt
- 1/4 cup chopped sage/2 tsp dried sage
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp black pepper powder
- 1/2 cup melted butter
Preheat oven to 425 ° F. Prepare the baking sheet, line it with parchment paper or nonstick foil for easy cleaning (optional).
Marinate chicken with seasoning while waiting for the oven ready.
Arrange the root vegetables on the pan, sprinkle with salt and black pepper.
Arrange marinated chicken thighs on between root vegetables.
Pour melted butter all over the chicken thighs and vegetables.
Bake it for 15 minutes, flip it once then bake it for another 15 minutes.
I use boneless skinless chicken thighs for this recipes because it is a perfect portion per person, but you can use any other chicken pieces you like. Make more of this one-pan roasted chicken with roots vegetables for the weekly meal prep so you will have lunch box ready or a busy weekdays supper in only 45 minutes cooking times.
Do you like more of sheet-pan cooking? Try these simple but tasty recipes.
- Sheet-pan Turkey Sausage With Veggies
- Sheet-pan Salmon Patties With Veggies
- Sheet-pan Honey Garlic Asparagus Shrimp
- Sheet-pan Breaded Tilapia Veggies
- One Pan Baked Salmon With Vegetables
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