Humble Roasted Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Simple roasted chicken and seasonal root vegetables cooked until tender, requiring minimal effort for maximum flavor. This French-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, olive oil, garlic cloves 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 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

• 2 lbs, skin-on chicken thighs
• 3 tbsp olive oil
• 4, peeled garlic cloves
• 1 lb, peeled and cut into 1-inch chunks carrots
• 1 lb, peeled and cut into 1-inch chunks parsnips
• 2 tbsp, chopped fresh rosemary
• 1 tsp sea salt
• 1/2 tsp black pepper

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 425°F. Pat 2 lbs skin-on chicken thighs dry with paper towels. Place in a large roasting pan.
2. Step 2: Drizzle 3 tbsp olive oil over chicken. Sprinkle 4 peeled garlic cloves, 1 tsp sea salt, and 1/2 tsp black pepper over the chicken. Toss gently to coat.
3. Step 3: Add 1 lb peeled and chopped carrots and 1 lb peeled and chopped parsnips to the pan. Drizzle with 1 tbsp olive oil and sprinkle with 2 tbsp chopped fresh rosemary.
4. Step 4: Arrange vegetables around chicken, ensuring they're evenly distributed. Roast for 45-50 minutes until chicken reaches 165°F internally and vegetables are fork-tender and caramelized at the edges.