Baked Herb-Roasted Chicken Thighs with Root Vegetables

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Juicy chicken thighs roasted with a medley of root vegetables and fragrant herbs, delivering hearty flavors in an easy one-pan meal. This Mediterranean-inspired chicken recipe, ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, cut into wedges red onion
• 3 tbsp olive oil
• 2 tsp, chopped fresh rosemary
• 2 tsp, chopped fresh thyme
• 4, minced garlic cloves
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp, freshly squeezed lemon juice

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 3 medium peeled and cut carrots, 2 medium peeled and cut parsnips, and 1 large red onion cut into wedges with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp chopped fresh rosemary, and 1 tsp chopped fresh thyme until evenly coated.
2. Step 2: Arrange the vegetables in a single layer on a large rimmed baking sheet.
3. Step 3: Pat dry 6 bone-in, skin-on chicken thighs with paper towels. Rub them with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp chopped fresh rosemary, 1 tsp chopped fresh thyme, and 4 minced garlic cloves.
4. Step 4: Nestle the chicken thighs skin-side up among the vegetables on the baking sheet.
5. Step 5: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and juices run clear, and vegetables are tender.
6. Step 6: Remove from oven, drizzle 1 tbsp freshly squeezed lemon juice over the chicken and vegetables, and let rest for 5 minutes before serving.