Menards' Rustic Herb Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, one-pan meal featuring tender chicken thighs and caramelized root vegetables, finished with a fragrant herb butter sauce. This American-inspired one-pot recipe, ready in about 45 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 580 calories and feeds 2, 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

• 12 oz chicken thighs
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 3 tbsp olive oil
• 4, minced garlic cloves
• 1 tbsp finely chopped fresh rosemary
• 1 tsp finely chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1/4 cup chicken stock

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels, then season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down, pressing gently to ensure even contact with the pan, and cook for 5-6 minutes until golden brown and skin crisps.
3. Step 3: Flip chicken, add carrots and parsnips to the skillet around the chicken, then scatter minced garlic, rosemary, and thyme over everything. Drizzle with remaining 1 tbsp olive oil.
4. Step 4: Transfer skillet to preheated oven and roast for 25-28 minutes until chicken reaches 165°F internally and vegetables are fork-tender.
5. Step 5: Remove skillet from oven, transfer chicken to a plate and tent loosely with foil. Pour chicken stock into the skillet, scraping up browned bits, and simmer over medium heat for 2 minutes until slightly reduced.
6. Step 6: Stir in 2 tbsp unsalted butter until melted and glossy, then pour the sauce over the chicken and vegetables before serving.