My ultimate favorite one-pan dinner in the fall for 2! Chicken thighs, carrots, onions, turnips, and potatoes caramelize and roast to perfection in no time.

Recipe Summary

15 mins
30 mins
45 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 9x12-inch baking sheet with cooking spray.

  • Combine carrots, turnip, potato, onion, 1 1/2 tablespoons olive oil, garlic, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated and place on the prepared baking sheet.

  • Bake in the preheated oven until starting to soften, about 15 minutes.

  • Remove from oven and place chicken thighs on top of vegetables; sprinkle with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 1 tablespoon rosemary.

  • Bake in the preheated oven until chicken is crispy and vegetables are tender, about 15 minutes more.

Nutrition Facts

673 calories; protein 43.4g; carbohydrates 42.2g; fat 37g; cholesterol 140.1mg; sodium 1972.8mg. Full Nutrition

Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Great recipe! Each ingredient took on the rosemary flavor in its own unique way. I actually preferred the turnips over the potatoes which shocked me. I did use baby carrots and they worked just fine. I did end up having to cook the thighs longer than the recipe called for to get them up to temp and also to get some crisp on them. Overall great recipe and one I would make again. Read More
Rating: 5 stars
Very quick and easy recipe to follow. It was delicious Read More