Menards' Rustic Herb Chicken with Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 45 minutes pairs chicken thighs, olive oil, minced garlic cloves 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.

★ 3.1 (10 ratings) Prep: 15 min Cook: 30 min Serves 2 American cuisine 580 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Menards' Rustic Herb Chicken with Roasted Root Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 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 Menards' Rustic Herb Chicken with Roasted Root Vegetables?

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 Menards' Rustic Herb Chicken with Roasted Root Vegetables?

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 Menards' Rustic Herb Chicken with Roasted Root Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Menards' Rustic Herb Chicken with Roasted Root Vegetables?

American one pot 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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