Herb-Roasted Chicken Thighs with Root Vegetable Hash
- Serves
- 4 servings
- Prep
- 8 min
- Cook
- 22 min
- Cost
- $14.00
- Nutrition
- 510 cal · 42g protein
- quick
- sheet-pan
- high-protein
- budget
🍳 1 pan · Picky-eater safe bet: plain potatoes
Herb-Roasted Chicken Thighs with Root Vegetable Hash is a American Comfort weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $14 in groceries. You'll need 1 pan, and the 7 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¾ lb boneless skin-on chicken thighs
- 1 lb sweet potatoes
- 12 oz parsnips
- 1 yellow onion
- 4 sprigs fresh thyme
- 3 tbsp avocado oil
- 1 fresh lemon
Steps
- Cut sweet potatoes, parsnips, and onion into 3/4-inch cubes, toss with 1.5 tablespoons oil on a sheet pan, and roast at 425°F for 10 minutes.
- Pat chicken thighs dry, rub with 1.5 tablespoons oil and salt, nestle among the vegetables, scatter thyme sprigs over all, and roast 12 more minutes until chicken reaches 165°F internal temperature and skin is golden.
- Squeeze lemon juice over the sheet pan and toss gently to combine.
- Divide chicken and root hash among four bowls and serve immediately.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 22 g
- Fiber
- 4 g
- Sugar
- 2 g
- Fat
- 28 g
- Saturated fat
- 8 g
- Sodium
- 410 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop