Herb Chicken with Root Veggies (Print-Friendly)

A vibrant one-pan meal featuring herb-marinated chicken and roasted root vegetables for an easy dinner.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 teaspoons dried Italian herbs (thyme, rosemary, oregano blend)
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 1 teaspoon kosher salt
07 - ½ teaspoon black pepper

→ Vegetables

08 - 2 large carrots, peeled and cut into 1-inch chunks
09 - 2 parsnips, peeled and cut into 1-inch chunks
10 - 1 medium sweet potato, peeled and cut into 1-inch cubes
11 - 1 small red onion, cut into wedges
12 - 1 tablespoon olive oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges

# How To Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, toss chicken thighs with olive oil, Italian herbs, garlic powder, paprika, salt, and pepper until evenly coated. Set aside.
03 - In another bowl, toss carrots, parsnips, sweet potato, and red onion with olive oil, salt, and pepper until evenly coated.
04 - Spread vegetables in a single layer on the prepared sheet pan. Nestle seasoned chicken thighs skin-side up among the vegetables.
05 - Roast for 35 to 40 minutes until chicken skin is golden and crisp, internal temperature reaches 165°F, and vegetables are tender.
06 - Broil for an additional 2 to 3 minutes for extra crispy skin if desired.
07 - Remove from oven and rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • One pan means one thing to wash, which feels like winning at dinner on a hectic night.
  • The chicken skin gets so gloriously crispy while the meat stays impossibly juicy underneath.
  • Root vegetables caramelize in their own corners of the pan, each one slightly different and all of them delicious.
02 -
  • Don't crowd the vegetables or they'll steam instead of roast—give them space on the pan so they get those caramelized edges.
  • If your oven runs cool, check the chicken earlier than 35 minutes; if it runs hot, you might be done in 32—every oven is different, so use a thermometer and your eyes.
03 -
  • Pat the chicken skin dry before seasoning—drier skin crisps up much better than damp skin, so a quick paper towel moment makes a real difference.
  • Don't skip the resting time even though you're impatient—those 5 minutes let the juices redistribute through the meat, and you'll taste the difference.
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