Herb-Crusted Baked Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A flavorful, family-style dish featuring herb-crusted chicken and a medley of roasted root vegetables. This French-inspired chicken recipe, ready in about 85 minutes, pairs bone-in chicken thighs, olive oil, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 4 lbs bone-in chicken thighs
• 2 tbsp olive oil
• 1 tbsp, chopped fresh thyme
• 1 tbsp, chopped fresh rosemary
• 4, minced garlic cloves
• 2 lbs, sliced carrots
• 1 lb, cubed parsnips
• 1 medium, sliced red onion
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 lbs sliced carrots, 1 lb cubed parsnips, and 1 medium sliced red onion with 2 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Step 2: In a bowl, mix 2 tbsp olive oil, 1 tbsp chopped thyme, 1 tbsp chopped rosemary, and 4 minced garlic cloves. Rub the mixture over 4 lbs chicken thighs, then season with remaining 1 tsp salt and 1 tsp black pepper.
3. Step 3: Place chicken on a separate baking sheet and roast alongside vegetables for 25-30 minutes, or until chicken is fully cooked and juices run clear.
4. Step 4: Drizzle roasted vegetables with 2 tbsp balsamic vinegar and serve alongside the chicken.