Best Herb-Roasted Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Juicy, flavorful chicken with caramelized root vegetables — a one-pan wonder perfect for family dinners. This Mediterranean-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, olive oil, rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 8 (bone-in, skin-on) chicken thighs
• 3 tbsp olive oil
• 2 tsp, chopped rosemary
• 1 tsp, chopped thyme
• 4 cloves, minced garlic
• 1 lb, cubed potatoes
• 1 lb, chopped carrots
• 1 lb, chopped parsnips
• 1 tsp salt
• 1/2 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F (220°C) and line a large roasting pan with parchment paper.
2. Step 2: Pat chicken thighs dry with paper towels, then rub with 3 tbsp olive oil, 2 tsp chopped rosemary, 1 tsp chopped thyme, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Arrange 1 lb cubed potatoes, 1 lb chopped carrots, and 1 lb chopped parsnips around the chicken in the roasting pan. Drizzle with 1 tbsp olive oil and toss to coat evenly.
4. Step 4: Roast for 40-45 minutes, turning vegetables halfway through, until chicken reaches 165°F (74°C) internally and vegetables are golden and tender when pierced with a fork.
5. Step 5: Let rest for 5 minutes before serving to allow juices to redistribute, then transfer to a platter with roasted vegetables.