Sheet Pan Root & Herb Medley

Sheet-pan dinners became a beloved American weeknight staple for their hands-off ease and caramelized edges. This root and herb medley pairs bone-in chicken thighs with carrots, parsnips, sweet potato, and apple, all scented with fresh thyme and sage.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 485 cal
• 32g protein
• 38g carbs
• 22g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb bone-in chicken thighs
• 3 medium carrots
• 2 medium parsnips
• 1 large sweet potato
• 1 large red onion
• 1 firm apple
• 8 fresh thyme sprigs
• 10 fresh sage leaves
• 3 tbsp olive oil
• 4 garlic cloves
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/3 cup dried cranberries
• 1 lemon

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup.
2. 2Pat the chicken thighs dry and season both sides generously with salt, pepper, and smoked paprika so the skin can crisp.
3. 3Peel the carrots, parsnips, and sweet potato, then cut everything into even 1-inch chunks so they roast at the same pace.
4. 4Cut the red onion into wedges and the apple into thick slices, leaving the skin on the apple for color and structure.
5. 5Toss all the cut roots, onion, and apple on the sheet pan with olive oil, smashed garlic cloves, most of the thyme sprigs, and torn sage leaves until everything is lightly coated.
6. 6Nestle the seasoned chicken thighs skin-side up among the vegetables, spacing them so hot air can circulate.
7. 7Roast for 35 to 40 minutes, rotating the pan halfway, until the chicken skin is deep golden and the roots are caramelized at the edges and tender when pierced.
8. 8Confirm the chicken reaches 165°F at the thickest point, then scatter the dried cranberries over the hot pan so they soften slightly in the residual heat.
9. 9Squeeze fresh lemon juice over everything, strip the remaining thyme leaves on top, and rest 5 minutes before plating family-style straight from the pan.