If fall were a sheet pan dinner, this would be it! Chicken thighs get roasted on top of rosemary infused carrots, apples, and cabbage until the chicken skin is beautifully crispy, the carrots and apples are sweet and caramelized, and the cabbage is tender and nicely charred. The drippings from the chicken go directly onto the veggies to create an ultra savory flavor. It’s so good that all you need is a hefty squeeze of lemon on top to finish it off (no sauce or dressing necessary).
Ingredient Highlight
Carrots! These sweet, bright orange root vegetables are super high in beta-carotene, which gets converted into vitamin A – an essential nutrient for immune function. They’re also rich in bone-building vitamin K, vitamin B6, and potassium (to name a few!).
Servings 4
Prep Time 10 minutes 
Cook Time 35 minutes Ingredients
- 1 lb carrots, peeled, cut into bite-sized chunks*
- 1 large apple, cored, cut into ½-inch thick wedges
- ½ green cabbage (8-10 oz), chopped into ½-inch thick wedges**
- 3 tbsp olive oil, divided
- 1 ½ tsp kosher salt, divided
- 2 tsp dried rosemary
- 2-2.5 lbs bone-in skin-on chicken thighs and/or drumsticks, excess skin trimmed off (see video)
- Lemon wedges
- Fresh parsley (optional)
- Black pepper
- *You can sub sweet potatoes or regular potatoes for the carrots and you could use brussels, broccoli, cauliflower, fennel, etc… in place of the cabbage. Or do a mix!
- **To slice cabbage into wedges, halve it lengthwise, then place cut-side-down and cut into wedges, leaving the core intact (the core will hold it together). If you don’t get intact wedges, no worries! It will still be yummy.
Instructions
- Preheat the oven to 425F convection (if you don’t have convection, preheat to 450F). Line a baking sheet with parchment paper.
- Add carrots, apples, and cabbage to the baking sheet. Toss with 2 tablespoons oil, ½ teaspoon salt, and rosemary. Spread into an even layer.
- Place the chicken on top (skin-side-up), drizzle with remaining 1 tablespoon olive oil, sprinkle the remaining 1 teaspoon salt all over, and then use your hands to rub all around to coat each piece.
- Bake for 35 minutes, or until veggies are nicely charred/browned and chicken skin and golden and crispy. If the skin isn’t crispy enough, move the sheet pan to the top rack and broil on high for 1 minute (keep an eye on it) or bake for longer.
- Serve squeezed with lemon and topped with parsley (if using) and black pepper.
Items you can prep ahead (optional)
- Peel and chop 1 lb carrots
- Cut cabbage into wedges or pieces
- Trim any excess skin off of the chicken
Substitutions:
- You can use boneless skinless chicken thighs if you don’t like bone-in chicken. If you do this, use 1-1.5 lbs of chicken and add it to the sheet pan when there is about 15 minutes left of baking time.
- You can sub any starchy veggie for the carrots and any other veggie for the cabbage (cauliflower or broccoli would be great).
- Use 2-3 sprigs of fresh rosemary if you have it!
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up the leftover chicken and veggies in the microwave until warmed through.
- You could also warm them up in a 300F oven for 15 minutes or so, which should result in a crispier chicken skin.
- Serve with some brown rice to bulk up leftovers.
- Top with pickled red onions or any leftovers you have from the hummus dinner.
Servings 4 Prep Time 10 minutes Cook Time 35 minutes Ingredients
- 1 lb carrots, peeled, cut into bite-sized chunks*
- 1 large apple, cored, cut into ½-inch thick wedges
- ½ green cabbage (8-10 oz), chopped into ½-inch thick wedges**
- 3 tbsp olive oil, divided
- 1 ½ tsp kosher salt, divided
- 2 tsp dried rosemary
- 2-2.5 lbs bone-in skin-on chicken thighs and/or drumsticks, excess skin trimmed off (see video)
- Lemon wedges
- Fresh parsley (optional)
- Black pepper
- *You can sub sweet potatoes or regular potatoes for the carrots and you could use brussels, broccoli, cauliflower, fennel, etc… in place of the cabbage. Or do a mix!
- **To slice cabbage into wedges, halve it lengthwise, then place cut-side-down and cut into wedges, leaving the core intact (the core will hold it together). If you don’t get intact wedges, no worries! It will still be yummy.
Instructions
- Preheat the oven to 425F convection (if you don’t have convection, preheat to 450F). Line a baking sheet with parchment paper.
- Add carrots, apples, and cabbage to the baking sheet. Toss with 2 tablespoons oil, ½ teaspoon salt, and rosemary. Spread into an even layer.
- Place the chicken on top (skin-side-up), drizzle with remaining 1 tablespoon olive oil, sprinkle the remaining 1 teaspoon salt all over, and then use your hands to rub all around to coat each piece.
- Bake for 35 minutes, or until veggies are nicely charred/browned and chicken skin and golden and crispy. If the skin isn’t crispy enough, move the sheet pan to the top rack and broil on high for 1 minute (keep an eye on it) or bake for longer.
- Serve squeezed with lemon and topped with parsley (if using) and black pepper.
Items you can prep ahead (optional)
- Peel and chop 1 lb carrots
- Cut cabbage into wedges or pieces
- Trim any excess skin off of the chicken
Substitutions:
- You can use boneless skinless chicken thighs if you don’t like bone-in chicken. If you do this, use 1-1.5 lbs of chicken and add it to the sheet pan when there is about 15 minutes left of baking time.
- You can sub any starchy veggie for the carrots and any other veggie for the cabbage (cauliflower or broccoli would be great).
- Use 2-3 sprigs of fresh rosemary if you have it!
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up the leftover chicken and veggies in the microwave until warmed through.
- You could also warm them up in a 300F oven for 15 minutes or so, which should result in a crispier chicken skin.
- Serve with some brown rice to bulk up leftovers.
- Top with pickled red onions or any leftovers you have from the hummus dinner.
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