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 chicken recipe, ready in about 50 minutes, pairs chicken thighs, butternut squash, and carrots for a weeknight-friendly dinner. 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 "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

• 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.