Garlic-Pepper Chicken and Vegetable Roast

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted with a vibrant mix of root vegetables and herbs for a one-pan meal that's both simple and deeply flavorful. This American-inspired sheet-pan recipe, ready in about 50 minutes, pairs chicken thighs, carrots, baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 550 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 bone-in, skin-on (about 1.5 lbs) chicken thighs
2 medium, peeled and cut into 1-inch pieces carrots
1.5 lbs, halved baby potatoes
1 medium, cut into wedges red onion
3 tbsp olive oil
2 tbsp, finely chopped fresh rosemary
2 tbsp garlic powder
1 tsp black pepper
1.5 tsp salt
1/2 tsp paprika

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. Place 2 medium carrots (peeled and cut into 1-inch pieces), 1.5 lbs baby potatoes (halved), and 1 medium red onion (cut into wedges) in a large bowl, then toss with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp paprika until evenly coated.
Step 2: Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 15 minutes.
Step 3: Pat 4 bone-in, skin-on chicken thighs (about 1.5 lbs) dry with paper towels, then season both sides with 1 tbsp garlic powder, 1 tsp black pepper, and 1/2 tsp salt.
Step 4: Remove the baking sheet from the oven, add the chicken thighs skin-side up among the vegetables, then drizzle with the remaining 1 tbsp olive oil.
Step 5: Sprinkle the chicken with 2 tbsp fresh rosemary (finely chopped) and the remaining 1 tbsp garlic powder.
Step 6: Return the baking sheet to the oven and roast for 25-30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F.