Rustic Sheet-Pan Chicken with Root Vegetables and Thyme
Ingredients
- 8 pieceschicken thighs (bone-in, skin-on)
- 2 mediumyellow onion
- 1 poundcarrots
- 1½ poundsbaby potatoes
- 6 clovesgarlic
- 3 sprigsfresh thyme
- 3 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ cupchicken broth
Prep
- 01
Cut 2 medium yellow onions into thick wedges.
- 02
Cut 1 pound carrots into 2-inch chunks (halve thin carrots lengthwise, quarter thick ones).
- 03
Halve or quarter baby potatoes so they're roughly the same size as carrot chunks.
- 04
Smash 6 garlic cloves lightly with the side of a knife.
Method
- 01
Preheat your oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
- 02
Arrange the chicken thighs skin-side up in a single layer in the center of the pan.
- 03
Scatter the onion pieces, carrots, potatoes, and garlic around the chicken. Drizzle everything with olive oil and season with salt and pepper. Tuck the thyme sprigs among the vegetables.
- 04
Pour the chicken broth into the pan around the vegetables (not over the chicken skin).
- 05
Roast at 425°F for 40–45 minutes, until the chicken skin is deeply golden and crispy, the vegetables are tender, and the chicken reaches 165°F at the thickest part of the thigh.
- 06
Let rest for 5 minutes, then serve straight from the pan.
Spice Tips
For subtle warmth, add 1/4 teaspoon smoked paprika or a pinch of cayenne to the seasoning. Fresh rosemary works beautifully in place of thyme. A squeeze of fresh lemon or splash of white wine in the broth adds brightness.
Make ahead: prep vegetables and pat chicken dry up to 2 hours ahead; cover and refrigerate until you're ready to roast. Leftovers are delicious cold or reheated gently at 325°F.