Herb-Roasted Chicken with Carrot and Parsnip Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Tender chicken thighs roasted with caramelized carrots and parsnips, infused with rosemary and thyme for a fragrant, one-pan dinner. This american-inspired chicken ready in about 55 minutes pairs bone-in, skin-on chicken thighs, olive oil, dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp, dried rosemary
• 1 tbsp, dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 medium, cut into wedges onion

Instructions

1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels, then season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp dried rosemary, 1 tbsp dried thyme, and 1/2 tsp garlic powder.
2. Step 2: In a large bowl, toss 2 medium carrots, 2 medium parsnips, and 1 medium onion wedges with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Arrange seasoned chicken thighs in a single layer on a roasting pan, then place the vegetable mixture around the chicken.
4. Step 4: Roast for 35-40 minutes, or until chicken reaches 165°F internal temperature and vegetables are tender when pierced with a fork.
5. Step 5: Let rest for 5 minutes before serving to allow juices to redistribute.