Herb-Roasted Chicken and Vegetable Casserole

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A comforting baked dish featuring herb-seasoned chicken, roasted root vegetables, and a creamy Parmesan-cheddar topping. This American-inspired chicken recipe, ready in about 50 minutes, pairs chicken thighs, butternut squash, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 (6 oz each) chicken thighs
• 1 medium butternut squash
• 2 large carrots
• 3 cloves garlic
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• 1/2 cup grated cheddar
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss butternut squash and carrots with 1 tbsp olive oil, salt, pepper, thyme, and rosemary. Spread on a baking sheet and roast for 25 minutes.
2. Step 2: Meanwhile, heat 1 tbsp olive oil in a large oven-safe skillet. Add chicken thighs, skin-side down, and cook for 5 minutes. Flip, season with salt and pepper, and cook for 3 minutes. Transfer to the baking sheet with vegetables.
3. Step 3: In a bowl, whisk cream, Parmesan, and cheddar until smooth. Pour over the chicken and vegetables. Bake for 20 minutes until bubbly and golden. Let rest 10 minutes before serving.