Borough Market Herb-Roasted Chicken with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent chicken thighs roasted with seasonal root vegetables and fresh herbs, inspired by the vibrant produce stalls of London's Borough Market. This british-inspired one pot ready in about 60 minutes pairs medium, cut into wedges red onion, olive oil, fresh, finely chopped rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 3.5 (14 ratings) Prep: 15 min Cook: 45 min Serves 4 British cuisine 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a large bowl, toss carrots, parsnips, sweet potatoes, and red onion with 2 tbsp olive oil, 1 tbsp rosemary, 1 tbsp thyme, 2 minced garlic cloves, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
  3. Step 3: Arrange vegetables in a single layer in a roasting pan, then place chicken thighs skin-side up on top.
  4. Step 4: Pour 1/4 cup chicken broth around the chicken and vegetables in the pan.
  5. Step 5: Roast for 40-45 minutes, until chicken reaches 165°F (74°C) internally and vegetables are golden and tender when pierced with a fork.
  6. Step 6: Let rest for 5 minutes before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Borough Market Herb-Roasted Chicken with Root Vegetables take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Borough Market Herb-Roasted Chicken with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Borough Market Herb-Roasted Chicken with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Borough Market Herb-Roasted Chicken with Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Borough Market Herb-Roasted Chicken with Root Vegetables?

British one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes