Easy Sheet Pan Chicken Vegetables (Print Version)
Tender chicken with root veggies and apple roasted on one pan for a cozy, colorful, and time-saving meal.
# Ingredients:
→ Main Ingredients
01 -
450 g boneless, skinless chicken thighs
02 -
1 large sweet potato, peeled and cubed
03 -
2 parsnips, peeled and chopped
04 -
1 red onion, cut into wedges
05 -
1 large apple, cored and chopped
→ Seasonings
06 -
30 ml olive oil
07 -
15 ml maple syrup
08 -
1 teaspoon smoked paprika
09 -
0.5 teaspoon dried thyme
10 -
Salt, to taste
11 -
Black pepper, to taste
# Steps to Follow:
01 -
Preheat oven to 200°C. Line a large sheet pan with parchment paper.
02 -
In a large bowl, combine cubed sweet potato, chopped parsnips, red onion wedges, and chopped apple. Drizzle with olive oil and maple syrup, add smoked paprika, dried thyme, salt, and pepper. Toss until evenly coated.
03 -
Spread the seasoned vegetable mixture evenly across the prepared sheet pan.
04 -
Pat the chicken thighs dry and season both sides with salt and black pepper. Nestle the seasoned chicken thighs among the vegetables on the pan.
05 -
Roast in the preheated oven for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
# Additional Notes:
01 -
Incorporating apple into the root vegetable medley provides a subtle sweetness and brightness, complementing the earthy flavors of the dish.
02 -
Using a sheet pan minimizes cleanup and allows the ingredients to roast evenly.