Sheet Pan Roasted Chicken Thighs and Root Vegetables
Prep time
Cook time
Total time
This one-pan chicken dinner makes for easy clean-up! Use your favorite root vegetables or maybe try a new one! Boneless, skinless chicken thighs are juicy and delicious while the green beans add a pop of color and a pleasing crunch.
Recipe type: dinner, kid-friendly
Cuisine: Nordic
Serves: 6 servings
  • 6 boneless, skinless chicken thighs (about 1.5-1.75 pounds)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon fresh lemon juice (optional)
  • 2-3 garlic cloves, minced (or ¼ teaspoon garlic powder)
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 1¼ teaspoon sea salt, divided
  • Freshly ground pepper, to taste
  • 1 pound Yukon gold potatoes, washed and diced
  • 1 Rutabaga (about 1 pound), peeled and diced
  • 1 purple turnip (about 1 pound), peeled and diced
  • ½ pound green beans, washed and trimmed
  • Fresh parsley for garnish (optional)
  1. Preheat oven to 425 degrees F.
  2. Place chicken thighs in a small bowl and add 1 tablespoon olive oil, fresh lemon juice, minced garlic, thyme, oregano, and ½ teaspoon salt.
  3. In another small bowl, add green beans and toss with ½ tablespoon olive oil and ¼ teaspoon salt.
  4. Put diced root veggies onto a sheet pan and toss with 1½ tablespoons olive oil and ½ teaspoon salt.
  5. Add chicken to the top of the diced root vegetables. Roast in the oven for 12-15 minutes. Remove the sheet pan from the oven and toss veggies and check the chicken. If chicken is 165 degrees or visibly cooked through, remove and transfer to a plate and cover with foil. If chicken is not quite ready, flip over and leave on the pan to continue cooking. Also, at this time, add green beans, spreading them out on the pan.
  6. Cook for another 8-12 minutes, or until chicken is done and root vegetables are soft when pierced.
Recipe by Hälsa Nutrition at