Paprika-Spiced Chicken Thighs with Roasted Carrots and Parsnips

Juicy chicken thighs glazed with smoked paprika and roasted alongside sweet root vegetables for a one-pan meal that's ready in under an hour.

Cuisine: American

Category: Sheet Pan

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 1.5 lbs bone-in skin-on chicken thighs
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 large, peeled and cut into 1-inch pieces carrots
• 2 large, peeled and cut into 1-inch pieces parsnips
• 1 small, cut into wedges red onion
• 1/2 cup chicken broth

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season evenly with 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Arrange 2 large carrots, peeled and cut into 1-inch pieces, 2 large parsnips, peeled and cut into 1-inch pieces, and 1 small red onion, cut into wedges, on a large rimmed baking sheet. Drizzle with 2 tbsp olive oil and toss until coated, spreading in a single layer.
3. Step 3: Place seasoned chicken thighs skin-side up on top of the vegetables. Pour 1/2 cup chicken broth around the chicken and vegetables.
4. Step 4: Roast at 425°F for 35-40 minutes, or until chicken reaches 165°F internally and vegetables are tender when pierced with a fork.
5. Step 5: Let rest for 5 minutes before serving.