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One-Pan Chicken with Root Vegetables
Recipes
One-Pan Chicken with Root Vegetables
4 servings
50 minutes total (Active 20 minutes)

Ingredients

  • Nonstick aluminum foil
  • 2 medium carrots
  • 2 medium parsnips
  • 1 (24-oz) bag baby potato medley
  • 8 oz radishes
  • 1 large sweet onion
  • 1 tablespoon + 2 teaspoons spicy steak seasoning
  • 1 teaspoon dried thyme
  • 3 tablespoons olive oil, divided
  • 2 lb chicken thighs
  • 15 cloves fresh garlic
  • ⅛ bunch fresh Italian parsley, finely chopped

Prep

    • Preheat oven to 450°F. Line baking sheet with foil.
    • Peel carrots and parsnips, then cut into 2-inch long planks. Halve potatoes.
    • Cut ends from radishes, then cut larger radishes in half (if needed). Quarter onion.

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Combine seasoning and thyme, then coat chicken with 1 tablespoon seasoning mixture (wash hands). Pour 1 tablespoon oil to pan, then add chicken; cook 2–3 minutes or until browned.
    2. Place in large bowl: all vegetables, garlic, and remaining 2 tablespoons oil and 1 tablespoon seasoning mixture; toss to coat. Arrange vegetable mixture in single layer on baking sheet, then place chicken over vegetables; bake 25–30 minutes or until vegetables are tender and chicken is 165°F.
    3. Chop parsley (2 tablespoons). Toss vegetables in pan juices and divide among serving plates. Top with chicken and sprinkle with parsley; serve.

Amount per ¼ recipe serving: Calories 540, Total Fat 19g, Sat Fat 4g, Trans Fat 0g, Chol 140mg, Sodium 1070mg, Total Carb 58g, Fiber 6g, Sugars 13g, Protein 33g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 35%