American · easy
Sheet Pan Chicken Thighs with Root Vegetables
Crispy-skinned chicken thighs with caramelized root vegetables.
- 55 min
- Total
- 4
- Serves
- $13.50
- Est. cost
- 520
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Paleo
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Bone-in, Skin-on Chicken Thighs4 large pieces
- Sweet Potatoes1 lb, cubed
- Carrots3 medium, chunked
- Brussels Sprouts2 cups
- Olive Oil3 tbsp
- Garlic Powder1 tsp
- Smoked Paprika1 tsp
- Dried Thyme1 tsp
- Lemon1 halved
Method
- 01
Preheat oven to 425F. Pat chicken dry and season with paprika, garlic powder, thyme, salt, and pepper.
- 02
Toss sweet potatoes and carrots with 2 tbsp olive oil on a sheet pan. Spread evenly.
- 03
Place chicken skin-side up on top. Squeeze lemon over everything. Roast 20 minutes.
- 04
Add Brussels sprouts, toss with remaining oil. Roast another 20 minutes until chicken is crispy and vegetables are caramelized.
- 05
Rest 5 minutes before serving.
- 520
- Calories
- 38g
- Protein
- 32g
- Carbs
- 24g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
