Herb-Roasted Chicken & Root Veggie Sheet Pan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Simple sheet pan dinner with juicy chicken thighs and caramelized root vegetables, seasoned with fresh herbs. This american-inspired sheet pan ready in about 55 minutes pairs chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1.5 pounds chicken thighs
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, peeled and cut into 1-inch cubes sweet potatoes
• 3 tbsp olive oil
• 1.5 tsp dried rosemary
• 1.5 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Place 1.5 pounds chicken thighs on a large rimmed baking sheet.
2. Step 2: Toss 3 medium diced carrots, 2 medium diced parsnips, and 1 large cubed sweet potato with 3 tbsp olive oil, 1.5 tsp dried rosemary, 1.5 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper on the baking sheet.
3. Step 3: Arrange vegetables around chicken thighs in a single layer, ensuring no overlapping. Roast for 25 minutes, then flip chicken and stir vegetables.
4. Step 4: Continue roasting for 15-20 minutes until chicken reaches 165°F internally and vegetables are tender with golden edges, checking at 15 minutes to prevent burning.