Sheet Pan Chicken with Roasted Roots

Flavorful chicken thighs and chunks of sweet potato and parsnip, roasted on one pan with garlic and herbs for a delicious, easy meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4.5
• Cuisine: American
• Difficulty: Easy
• Cost: $2.30/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• Low-Saturated-Fat
• Low-Calorie
• Low-Sugar
• Low-Carb

Tags

• sheet pan
• roast
• healthy
• quick
• comfort food
• budget-friendly

Ingredients

• 1.5 pound chicken thighs (boneless, skinless, cut into 1.5-inch pieces)
• 1 sweet potato (large, peeled and cut into 1-inch cubes)
• 2 parsnips (medium, peeled and cut into 1-inch pieces)
• 1 red onion (medium, cut into wedges)
• 2 tablespoon olive oil
• 1 tablespoon dried Italian seasoning
• 1 teaspoon garlic powder
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the cut chicken thighs, sweet potato cubes, parsnip pieces, and red onion wedges. Drizzle with olive oil and sprinkle with dried Italian seasoning, garlic powder, kosher salt, and black pepper. Toss until everything is evenly coated.
3. Spread the chicken and vegetables in a single layer on the prepared baking sheet.
4. Roast for 15-20 minutes, or until chicken is cooked through and vegetables are tender and slightly caramelized, flipping halfway through.
5. Remove from oven and serve immediately.

Nutrition (per serving)

• Calories: 321
• Protein: 31.7 g
• Carbohydrates: 22.2 g
• Fat: 14.4 g
• Fiber: 4.6 g
• Sodium: 547 mg
• Saturated Fat: 2.9 g
• Sugar: 6.2 g
• Cholesterol: 128 mg