Sheet Pan Chicken Thighs

• 份量: 6 servings
• 活動時間: 20 minutes
• 總時間: 1 hour 10 minutes

食材

6 skin-on and bone-in chicken thighs

2 teaspoons Italian seasoning

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon paprika

2 medium rutabaga, peeled and cut into chunks

1 large parsnip, peeled and cut into large slices or chunks

4 carrots, peeled and cut into large slices or chunks

2 pounds baby yellow potatoes, halved (or quartered if larger)

1 large white onion, peeled and cut into large chunks

Olive oil

Salt

Black pepper

Fresh thyme, rosemary or parsley (or combination), for garnish

步驟

Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized.

Preheat your oven to 400°, and line a sheet pan with foil or parchment paper.

Next, make your seasoning mixture by adding the Italian seasoning, the granulated garlic and onion, plus the paprika to a ramekin, and mix together to combine. Set aside for a moment.

Turn your rutabaga, parsnip, carrots, potatoes and onion out onto the prepared sheet pan in an even layer, and drizzle liberally with olive oil (about 2 tablespoons), sprinkle with a few very generous pinches of salt and pepper, and sprinkle over about 2 teaspoons worth of the seasoning mixture as evenly as possible.

Next, add the chicken thighs into a large bowl, and drizzle in a couple of tablespoons of the olive oil, add a couple of very generous pinches of salt and pepper, and sprinkle in the remainder of the seasoning mixture. Use your hands to rub the seasoning into the chicken thighs.

Nestle the chicken thighs over top of the vegetables in the sheet pan, and roast for roughly 50 to 55 minutes, until the chicken is deeply browned and crispy, and the potatoes are tender.

To finish, add another small drizzle of olive oil over everything for enrichment, then sprinkle over some of your fresh thyme, rosemary or parsley (or combination of herbs), and serve.

營養

• 卡路里: 575 calories (per servin