Description
A one-pan, paleo-friendly roasted chicken dinner with root vegetables, featuring crispy skin and juicy meat with minimal active effort.
Ingredients
Scale
- 3–4 pounds bone-in, skin-on chicken thighs
- 3 tablespoons extra virgin olive oil
- 6–8 cloves garlic, minced
- 1 tablespoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 lemon, halved
- 4 medium carrots, chopped into chunks
- 2 medium potatoes, chopped into 1-inch cubes
- 2 medium sweet potatoes, chopped into 1-inch cubes
- 1 large onion, quartered
- 4–5 whole garlic cloves, unpeeled
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper and place in the oven while it preheats.
- Pat chicken thighs completely dry with paper towels. Rub with 1 tablespoon olive oil and season generously with salt and pepper.
- Stuff the chicken cavity with lemon halves and 2 unpeeled garlic cloves. Tuck wing tips under.
- Chop carrots, potatoes, and sweet potatoes into 1-inch chunks. Quarter the onion.
- Toss vegetables in a bowl with 2 tablespoons olive oil, dried thyme, crushed rosemary, salt, and pepper until coated.
- Spread vegetables on the prepared sheet pan, leaving space between pieces.
- Place chicken on top of vegetables, skin-side up. Roast for 40-45 minutes, rotating pan at 20 minutes.
- Chicken is done when internal temperature reaches 165°F (74°C) and skin is crispy.
- Remove from oven and let chicken rest for 10 minutes before serving.
- Squeeze roasted garlic cloves over vegetables and serve immediately.
Notes
Pat chicken skin dry for crispiness. Use dried herbs as fresh ones burn at high heat. Ensure vegetables are cut uniformly for even cooking. Do not crowd the pan to avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh port
- Calories: 450
- Sugar: 6
- Sodium: 350
- Fat: 25
- Saturated Fat: 6
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: paleo, roasted chicken, one pan dinner, weeknight dinner, garlic herb chicken, healthy dinner, gluten-free