Herb-Roasted Chicken with Carrots and Parsnips

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with sweet carrots and earthy parsnips, infused with rosemary and thyme for a fragrant, one-pan meal. This american-inspired chicken ready in about 60 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 550 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.

★ 4.5 (13 ratings) Prep: 15 min Cook: 45 min Serves 4 American cuisine 550 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 4 bone-in, skin-on chicken thighs (about 2 lbs) skin-side up in a roasting pan. Arrange 4 medium peeled and cut into 1-inch pieces carrots and 4 medium peeled and cut into 1-inch pieces parsnips around the chicken. Drizzle with 2 tbsp olive oil, then sprinkle with 2 tsp chopped fresh rosemary, 1 tsp chopped fresh thyme, 4 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper; toss gently to coat.
  2. Step 2: Roast for 40-45 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden at the edges, turning the vegetables halfway through.
  3. Step 3: Remove from oven and let rest for 10 minutes before serving.

Frequently asked questions

How long does Herb-Roasted Chicken with Carrots and Parsnips take to make?

Total time is about 60 minutes (15 min prep + 45 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 with Carrots and Parsnips?

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 with Carrots and Parsnips?

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 with Carrots and Parsnips for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 with Carrots and Parsnips?

American 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

Related recipes