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Easy Crispy Sheet Pan Harvest Chicken Recipe with Root Vegetables and Apples

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A simple and wholesome sheet pan recipe featuring crispy chicken thighs roasted with caramelized root vegetables and sweet apples, perfect for cozy fall dinners or any time of year.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 2 medium carrots, peeled and cut into 1-inch chunks
  • 2 parsnips, peeled and cut into 1-inch chunks (or substitute with sweet potatoes)
  • 1 large golden or red apple, cored and sliced into wedges
  • 1 small red onion, cut into wedges
  • 1 tablespoon olive oil (to toss veggies)
  • Fresh thyme sprigs for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together 2 tablespoons olive oil, honey, smoked paprika, minced garlic, thyme leaves, salt (about 1 teaspoon), and pepper (about ½ teaspoon).
  3. Pat the chicken thighs dry with paper towels. Toss them into the marinade bowl and coat well. Let sit for 10 minutes if possible.
  4. In another bowl, toss the carrot chunks, parsnip pieces, apple wedges, and red onion with 1 tablespoon olive oil, a pinch of salt, and fresh thyme sprigs.
  5. Spread the veggies and apples evenly on a rimmed sheet pan in a single layer. Nestle the chicken thighs skin-side up among the veggies without overcrowding.
  6. Roast in the preheated oven for 35-40 minutes. Halfway through (around 20 minutes), use tongs to carefully turn the chicken skin-side up again if needed.
  7. Check doneness: chicken is done when internal temperature reaches 165°F (74°C) and skin is golden brown and crisp; vegetables should be tender and caramelized; apples soft but holding shape.
  8. Let the chicken rest for 5 minutes before serving. Garnish with extra fresh thyme if desired.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Avoid overcrowding the pan to allow proper air circulation. If chicken skin isn’t crisping enough, broil for the last 2-3 minutes watching carefully. Drizzle extra olive oil on veggies halfway through roasting if they seem dry. Line pan with parchment paper or silicone mat for easier cleanup. Leftovers keep well refrigerated for up to 3 days; reheat gently in oven to restore crispiness.

Nutrition

Keywords: sheet pan chicken, harvest chicken, root vegetables, apples, crispy chicken, fall recipe, easy dinner, one pan meal, gluten-free, dairy-free

Find it online: https://twirltaste.com/easy-crispy-sheet-pan-harvest-chicken-recipe-with-root-vegetables-and-apples/