Crisp Air Paleo Chicken (Printable)

Juicy skin-on chicken thighs paired with flavorful roasted root vegetables for a wholesome autumn dish.

# List of ingredients:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 ½ tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - ½ teaspoon dried thyme

→ Root Vegetables

08 - 2 medium carrots, peeled and cut into 1-inch pieces
09 - 2 parsnips, peeled and cut into 1-inch pieces
10 - 1 medium sweet potato, peeled and cubed
11 - 1 small red onion, cut into wedges
12 - 2 tablespoons olive oil
13 - ½ teaspoon sea salt
14 - ½ teaspoon black pepper
15 - 1 tablespoon fresh rosemary, chopped

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper, and chopped rosemary. Spread mixture evenly on the prepared baking sheet.
03 - In a small bowl, blend 1 ½ tablespoons olive oil with 1 teaspoon salt, ½ teaspoon black pepper, smoked paprika, garlic powder, and dried thyme. Rub seasoning mixture thoroughly over chicken thighs, ensuring coverage under the skin.
04 - Place seasoned chicken thighs skin-side up nestled among the vegetables on the baking sheet.
05 - Roast in the oven for 35 to 40 minutes until chicken skin is crisp, internal temperature reaches 165°F, and vegetables are tender and caramelized.
06 - For an extra-crispy skin, broil the chicken for 2 to 3 minutes at the end of roasting.
07 - Allow chicken to rest for 5 minutes before serving hot.

# Expert Advice:

01 -
  • One sheet pan means minimal cleanup, maximum flavor—your weeknight self will thank you.
  • Chicken thighs stay impossibly juicy while their skin gets shatteringly crisp, no babying required.
  • The vegetables caramelize right alongside the chicken, turning sweet and tender in that perfect way.
02 -
  • Pat your chicken thighs dry before seasoning—wet skin will steam instead of crisp, and that's the whole point.
  • Don't crowd the pan; vegetables need space to actually roast, not steam themselves into submission.
  • The internal temperature matters more than time; every oven runs different, so invest in a meat thermometer if you don't have one.
03 -
  • Save the pan drippings; they're pure gold poured over the vegetables or whisked into a vinaigrette.
  • If your skin isn't crisping the way you want, your oven might run cool—trust the thermometer, not the time, and adjust your rack position if the bottom vegetables are browning too fast.

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