This Roasted Chicken and Root Veggies recipe is a nutritious, flavor-packed dish that’s perfect for busy weeknights or health-conscious meal plans. With hearty sweet potatoes, carrots, and parsnips roasted alongside juicy, herb-seasoned chicken thighs, every bite delivers comfort and wholesomeness. It’s paleo-friendly, quick to prep in just minutes, and ideal for anyone looking to eat clean without sacrificing taste. The blend of rosemary and roasted veggies adds a mouthwatering aroma that makes healthy eating exciting.
Ingredients
- 2 bone-in, skin-on chicken thighs (about 10 oz total)
- 1 cup carrots, peeled and chopped
- 1 cup parsnips, peeled and chopped
- 1 cup sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a large mixing bowl, combine the chopped carrots, parsnips, and sweet potatoes. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/2 teaspoon of dried rosemary. Toss well to evenly coat the vegetables.
- Spread the seasoned root vegetables onto one half of the prepared baking sheet in a single layer.
- Pat the chicken thighs dry with paper towels to ensure crispy skin. Rub each thigh with the remaining 1 tablespoon of olive oil, then season with the remaining 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried rosemary.
- Place the seasoned chicken thighs skin-side up on the other half of the baking sheet, leaving space between each piece for even cooking.
- Roast in the preheated oven for 35–40 minutes, or until the chicken skin is golden and crispy, the internal temperature reaches 165°F (74°C), and the vegetables are tender and browned at the edges. Flip the vegetables halfway through for even roasting.
- If desired, broil for the last 1–2 minutes to further crisp up the chicken skin, watching closely to avoid burning.
- Remove from the oven and let the chicken rest for 5 minutes. Serve the chicken thighs alongside the roasted veggies and enjoy warm.
Nutritional Information
Calories: 380
Protein (g): 24
Fat (g): 23
Carbohydrates (g): 20
Fiber (g): 4
Sugar (g): 6
Sodium (mg): 750
Storage Instructions
Store any leftover roasted chicken and root veggies in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the dish for up to 2 months. Allow it to cool completely before transferring to freezer-safe containers. When freezing, it’s best to separate the chicken from the veggies, if possible, to preserve textures.
Reheating Instructions
For best results, reheat in the oven at 350°F (175°C) for 15–20 minutes, or until heated through. This helps maintain the crispness of the chicken skin and keeps the vegetables from becoming mushy. If using a microwave, cover loosely and heat in 1-minute intervals, though this method may soften the texture of both the chicken and vegetables.
Modifications and Additional Ingredients
To boost the protein and sustain the paleo profile, consider adding more chicken thighs or incorporating bone-in chicken breasts. You can also mix in Brussels sprouts or broccoli for added fiber and micronutrients like vitamin C and folate. Swapping half the sweet potatoes for turnips or rutabaga can lower the carb content while still offering earthy flavor. Fresh herbs like thyme or sage can enhance aroma and depth without compromising dietary goals.
