Sheet Pan Roasted Chicken and Root Veggies
Tender chicken, colorful rainbow carrots, sweet potatoes, and beets. Easy weeknight meal with one pan that bakes in just 30 minutes.
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Servings: 4
Equipment
- large cookie sheet
Ingredients
- 4-5 chicken thighs boneless, skinless
- 12 ounce package baby rainbow carrots
- 1 medium sweet potato peeled, cubed
- 1-2 beets peeled, cubed
- 2 tbsp olive oil
- 1½ tsp dried parsley
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven 425°F.
- Place chicken and vegetables on a large cookie sheet. Drizzle with oil then toss to evenly coat. Arrange the chicken and vegetables in a single layer. Sprinkle parsley, garlic powder, paprika, salt, and pepper evenly over chicken and vegetables.
- Bake approximately 30 minutes or until chicken is completely cooked through with no pink and the vegetables are tender.Serve immediately.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.