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Best One-Pan Fall Harvest Chicken & Root Veggies Recipe

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This one-pan fall harvest chicken and root vegetables recipe is a kid-friendly, budget-friendly weeknight dinner that delivers crispy chicken thighs and caramelized root vegetables with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 2 medium parsnips, peeled and cut into 1-inch chunks
  • 1 large sweet potato, peeled and cut into 1-inch chunks
  • 1 medium red onion, cut into 1-inch wedges
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley, chopped (optional)
  • Fresh rosemary sprigs (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Position the rack in the center of the oven. Line your baking sheet with parchment paper or foil for easy cleanup.
  2. In a large mixing bowl, combine the carrots, parsnips, sweet potato, and red onion wedges. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of honey. Sprinkle with 1 teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss everything well until every piece is coated. Spread the vegetables in a single layer on the prepared baking sheet, leaving space in the center for the chicken.
  3. Roast the vegetables for 15 minutes.
  4. While the vegetables roast, pat the chicken thighs dry with paper towels. In a medium bowl, mix 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Rub the mixture all over the chicken thighs, including under the skin if possible.
  5. After 15 minutes, remove the sheet pan from the oven. Push the vegetables to the sides to create an empty space in the center. Place the seasoned chicken thighs skin-side up in that space.
  6. Return the pan to the oven and roast for another 25 to 30 minutes, until the chicken skin is golden brown and crispy and the internal temperature reaches 165°F (74°C). The vegetables should be tender and caramelized.
  7. Remove the pan from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley if desired, and serve straight from the pan.

Notes

Don’t skip the vegetable head start—root vegetables need that extra 15 minutes. Pat the chicken dry for crispy skin. Cut vegetables uniformly into 1-inch chunks. Use a meat thermometer to ensure chicken reaches 165°F. Let the dish rest for 5 minutes before serving. For extra crispy skin, broil for 2-3 minutes at the end.

Nutrition

Keywords: one-pan chicken, fall harvest, root vegetables, sheet pan dinner, chicken thighs, kid-friendly, easy dinner

Find it online: https://dinadinnertable.com/best-one-pan-fall-harvest-chicken-and-root-veggies-recipe/