Sheet Pan Chicken Thighs with Roasted Root Vegetables

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 lb carrots
• ½ lb parsnips
• 1½ lb potatoes (Yukon Gold or red)
• 1 red onion
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
2. Wash and chop carrots, parsnips, and potatoes into 1-inch pieces. Cut red onion into wedges. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Pat chicken thighs dry with paper towels. In a separate small bowl, mix the remaining 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture all over the chicken thighs.
4. Spread the seasoned vegetables in a single layer on one side of the prepared sheet pan. Place the seasoned chicken thighs, skin-side up, on the other side of the sheet pan.
5. Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. If desired, broil for the last 2-3 minutes for extra crispy chicken skin.
6. Remove from oven. Garnish with fresh parsley, if using, before serving.