Herb-Roasted Roots & Chicken with Apples

Sheet-pan roasting has long been a weeknight favorite in American home kitchens for its hands-off ease. Here, bone-in chicken thighs crisp beside carrots, parsnips, potatoes, and firm apples with rosemary and thyme.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 485 cal
• 34g protein
• 32g carbs
• 24g fat
• 3g fiber

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Ingredients

• 2 lb bone-in skin-on chicken thighs
• 3 medium carrots
• 2 medium parsnips
• 1 lb Yukon gold potatoes
• 2 firm apples (Honeycrisp or Granny Smith)
• 3 Tbsp olive oil
• 2 Tbsp chopped fresh rosemary
• 1 Tbsp fresh thyme leaves
• 4 garlic cloves
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 lemon

Instructions

1. 1Preheat the oven to 425°F and position a rack in the center. Line a large rimmed sheet pan with parchment for easier cleanup.
2. 2Pat the chicken thighs dry with paper towels so the skin can crisp. Season both sides generously with salt and pepper.
3. 3Peel the carrots and parsnips, then cut them into thick batons roughly the same size as the potato chunks so everything finishes together. Cut the potatoes into 1-inch wedges. Core the apples and slice into thick wedges, leaving the peel on for structure.
4. 4Toss the roots and apple wedges on the sheet pan with olive oil, chopped rosemary, thyme, smashed garlic cloves, and a pinch more salt until evenly coated and glistening.
5. 5Nestle the seasoned chicken thighs skin-side up among the vegetables, making sure the pieces have a little space so steam can escape.
6. 6Roast for 35 to 40 minutes, rotating the pan halfway, until the chicken skin is deep golden and the juices run clear, and the roots are tender with caramelized edges.
7. 7Squeeze the lemon over the hot pan right as it comes out so the juice sizzles and brightens the herbs. Let the chicken rest 5 minutes on the pan.
8. 8Serve family-style straight from the sheet pan, spooning the roasted apple and root juices over each portion.