Garlic-Herb Roasted Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Juicy chicken thighs roasted with rosemary and thyme alongside caramelized carrots and parsnips. This French Mardi Gras recipe (gluten-free), ready in about 70 minutes, pairs chicken thighs, carrots, and parsnips for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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

• 1.5 lbs chicken thighs
• 4 medium carrots, peeled and cut into 1-inch chunks
• 2 medium parsnips, peeled and cut into 1-inch chunks
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place carrots and parsnips in a large roasting pan. Drizzle with 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp pepper. Toss to coat evenly.
2. Step 2: Roast vegetables for 20 minutes while preparing chicken.
3. Step 3: Pat chicken thighs dry. Rub with remaining 1 tbsp olive oil, minced garlic, rosemary, thyme, 1/2 tsp salt, and 1/4 tsp pepper.
4. Step 4: Place chicken thighs on top of the partially roasted vegetables. Return pan to oven and roast for 25-30 minutes until chicken is cooked through (165°F internal temperature) and vegetables are golden and tender.