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One-Pan Fall Harvest Chicken and Root Vegetables

one-pan fall harvest chicken and root vegetables - featured image
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A cozy one-pan meal featuring juicy roasted chicken and caramelized root vegetables, inspired by a beloved farm-to-table restaurant. This recipe delivers crispy chicken skin and tender, flavorful vegetables with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds or 680 grams)
  • 2 bone-in, skin-on chicken drumsticks (about 10 ounces or 280 grams)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (6 grams)
  • 1/2 teaspoon black pepper (2 grams)
  • 1 teaspoon garlic powder (3 grams)
  • 1 teaspoon dried thyme (2 grams)
  • 1/2 teaspoon smoked paprika (2 grams)
  • 3 medium carrots (about 200 grams), peeled and cut into 2-inch chunks
  • 2 medium parsnips (about 150 grams), peeled and cut into 2-inch chunks
  • 1 medium sweet potato (about 250 grams), peeled and cut into 1-inch cubes
  • 1 medium red onion (about 150 grams), cut into wedges
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (3 grams)
  • 1/4 teaspoon black pepper (1 gram)
  • 2 tablespoons unsalted butter (28 grams), melted
  • 2 tablespoons fresh rosemary, chopped (about 4 sprigs)
  • 2 tablespoons fresh parsley, chopped
  • Optional: 1 tablespoon balsamic glaze (15 ml)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center of the oven. Line your baking sheet with parchment paper or foil for easy cleanup.
  2. Pat the chicken pieces dry with paper towels. This is crucial for crispy skin.
  3. In a small bowl, mix together 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme, and 1/2 teaspoon smoked paprika. Drizzle the chicken with 2 tablespoons olive oil, then rub the seasoning mixture all over each piece, including under the skin. Set aside.
  4. In a large bowl, combine the carrots, parsnips, sweet potato, red onion wedges, and smashed garlic cloves. Drizzle with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss until evenly coated.
  5. Spread the vegetables in a single layer on the prepared sheet pan. Place the chicken pieces on top of the vegetables, skin-side up. Leave space between each piece.
  6. Roast for 35 minutes.
  7. After 35 minutes, carefully remove the pan from the oven. Use tongs to flip the vegetables. If the chicken skin is browning too quickly, tent loosely with foil.
  8. Return to the oven and roast for another 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. Total cooking time: about 50-55 minutes.
  9. While the chicken rests, melt 2 tablespoons of butter in a small bowl. Stir in the chopped fresh rosemary and parsley.
  10. Remove the pan from the oven and let it rest for 5 minutes. Brush the herb butter all over the chicken and vegetables. If using, drizzle with balsamic glaze. Serve hot.

Notes

Start with room temperature chicken for even cooking. Don’t skip drying the chicken skin for maximum crispiness. Cut vegetables to uniform sizes for even roasting. Give vegetables space on the pan to avoid steaming. Let the dish rest for 5 minutes before serving. For dairy-free, skip the butter and use extra olive oil. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: one-pan chicken, sheet pan dinner, fall harvest, root vegetables, roasted chicken, comfort food, easy dinner

Find it online: https://evadinnerideas.com/one-pan-fall-harvest-chicken-and-root-vegetables/