Herb-Roasted Chicken Thighs with Sweet Potato and Carrots

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Comforting roasted chicken thighs and vegetables seasoned with fresh herbs and olive oil for a satisfying, balanced meal. This American-inspired Whole30 recipe, ready in about 60 minutes, pairs Chicken thighs, Sweet potato, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Prep: 20 min Cook: 40 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Peel and dice 2 medium sweet potatoes into 1-inch cubes, and slice 2 medium carrots into 1/4-inch rounds. Place in a large bowl with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper; toss to coat.
  2. Step 2: Pat 8 chicken thighs dry, then season with 1 tsp chopped rosemary, 1 tsp chopped thyme, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  3. Step 3: Arrange sweet potato and carrot mixture on a baking sheet, place seasoned chicken thighs skin-side up on top, and roast for 35-40 minutes until chicken is golden brown and reaches 165°F internally.

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