Sheet Pan Chicken, Potatoes, Carrots and Parsnips

5 from 2 votes

Sheet Pan marinated baked chicken legs with potatoes, carrots and parsnips.

Prep Time50

Cook Time1 10

Total Time2

Course: Main Course

Cuisine: American

Servings:

Calories: 674kcal

Author: Ilona

In a large bowl combine soy sauce, balsamic vinegar, 1 tablespoon oil, sweet paprika, turmeric, salt, black pepper and garlic clove.
2 Tbsp. soy sauce, 2 Tbsp. balsamic vinegar, 2 Tbsp. oil, 1/2 Tbsp. sweet paprika, 1 tsp. turmeric, 1/2 tsp. salt, 1/8 tsp. black pepper, 1 garlic clove
Add chicken legs and marinate for at least 30 minutes or overnight.
4 chicken quarters
Cut potatoes into smaller pieces.
4 potatoes
Slice carrots and parsnips.
3 carrots, 3 parsnips
Preheat oven to 350F.
Prepare sheet pan with parchment paper, lay chicken quarters, potatoes, carrots and parsnips, distribute remaining 1 tablespoon of oil on vegetables.
Bake for 50 - 60 minutes, make sure chicken is cooked thoroughly. It may require longer time, it depends on the oven.

Marinate the chicken for few hours or overnight, the meat will be more seasoned, however if you don't have time for marinating, 30 minutes can be enough too, discard leftover marinate.
You can use other baking pan, but sheet pan is shallow and allows browning veggies and chicken because of the airflow.
Also, you definitely need at least 17' x 12' baking sheet so you will fit all ingredients nicely.
50 - 60 minutes should be enough for baking, but make sure chicken is cooked through, each oven bakes differently.
If you would like to make this sheet pan chicken for meal prep, use glass containers to store your food, these 8 Pack Glass Food Containers are good, also I like these Pyrex Food Containers.