Herb-Roasted Chicken and Vegetables
Juicy chicken thighs baked with roasted carrots, parsnips, and a fragrant herb crust for a comforting, flavorful dish. This french-inspired chicken ready in about 60 minutes pairs chicken thighs, (cut into 1-inch pieces) carrots, (cut into 1-inch pieces) parsnips 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
- 1.5 lbs chicken thighs
- 2 cups (cut into 1-inch pieces) carrots
- 1 cup (cut into 1-inch pieces) parsnips
- 3 tbsp olive oil
- 4 (minced) garlic cloves
- 1 tbsp (chopped) fresh thyme
- 1 tbsp (chopped) fresh rosemary
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss 1.5 lbs chicken thighs with 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped thyme, 1 tbsp chopped rosemary, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Spread the chicken in an even layer on the baking sheet. Add 2 cups carrots and 1 cup parsnips, tossing to coat in oil.
- Step 4: Roast for 35-40 minutes, flipping halfway through, until the chicken is golden and cooked through, and the vegetables are tender and caramelized.
- Step 5: Serve hot, garnished with additional herbs if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Chicken and Vegetables take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Chicken and Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Herb-Roasted Chicken and Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Chicken and Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Roasted Chicken and Vegetables?
French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
