Baked North Woods Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty oven-baked chicken dish inspired by northern climates, combining tender chicken thighs with earthy root vegetables and fresh herbs. This American-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 420 calories and feeds 6, 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 chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 4 small, quartered red potatoes
• 4 tbsp olive oil
• 2 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 4 cloves, minced garlic cloves
• 1 1/2 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice
• 1/2 cup chicken broth

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 medium peeled and chunked carrots, 2 peeled parsnips cut into 1-inch chunks, and 4 quartered small red potatoes with 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1/2 tbsp chopped fresh thyme, 1/2 tsp sea salt, and 1/2 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Place the seasoned vegetables in a single layer in a large roasting pan. Arrange 6 bone-in skin-on chicken thighs on top of the vegetables. Drizzle the chicken with 2 tbsp olive oil, then sprinkle 4 minced garlic cloves, remaining 1 tbsp rosemary, 1/2 tbsp thyme, 1 tsp sea salt, and 1/2 tsp black pepper evenly over the thighs. Drizzle 1 tbsp fresh lemon juice over everything.
3. Step 3: Pour 1/2 cup chicken broth around the edges of the pan (not over the chicken) to keep the vegetables moist. Roast uncovered for 40-45 minutes until chicken skin is golden and crisp, and vegetables are tender when pierced with a fork.
4. Step 4: Remove from oven and let rest for 5 minutes before serving, allowing juices to redistribute and flavors to meld.