Herb-Roasted Chicken with Parsnips and Carrots

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

Tender chicken thighs roasted with root vegetables and fresh herbs for a comforting, nutrient-rich dinner. This sheet pan ready in about 43 minutes pairs pounds chicken thighs, parsnips, carrots 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.

Prep: 15 min Cook: 28 min Serves 4 Sheet Pan cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry, then season with 3/4 teaspoon sea salt and 1/2 teaspoon black pepper. In a large bowl, toss 1 cup diced parsnips, 1 cup diced carrots, 4 minced garlic cloves, 1 tablespoon chopped thyme, and 3 tablespoons olive oil until coated.
  2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Arrange chicken thighs on top, skin-side up. Drizzle any remaining oil and herb mixture over the chicken.
  3. Step 3: Roast for 25-28 minutes until chicken reaches 165°F and vegetables are golden and tender, flipping vegetables halfway through cooking. Let rest 5 minutes before serving.

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Frequently asked questions

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

Total time is about 43 minutes (15 min prep + 28 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 Parsnips and Carrots?

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 pounds chicken thighs from drying out.

Can I substitute ingredients in Herb-Roasted Chicken with Parsnips and Carrots?

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 Parsnips and Carrots 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 Parsnips and Carrots?

Sheet Pan sheet pan 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.

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