Miles Franklin Herb-Crusted Chicken Thighs

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

Juicy chicken thighs coated in a fragrant herb crust, served with roasted root vegetables and a honey-thyme glaze. This American chicken recipe, ready in about 60 minutes, pairs chicken thighs, dried thyme, and dried rosemary for a weeknight-friendly dinner. Each serving lands at about 520 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 "Build a week of meals around this recipe" 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

• 8 bone-in chicken thighs, skin-on
• 1 tbsp dried thyme
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 3 tbsp olive oil
• 1 lb carrots
• 1 lb parsnips
• 1 large onion
• 2 tbsp honey
• 1/4 cup white wine
• 1/2 cup chicken stock
• 1 tsp salt
• 1/2 tsp black pepper

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 400°F. Pat chicken thighs dry and season with 1 tsp salt, 1/2 tsp black pepper, 1 tbsp dried thyme, 1 tsp dried rosemary, and 1 tsp garlic powder. Heat 3 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
2. Step 2: Add chicken thighs skin-side down and cook for 5-6 minutes until golden brown. Flip and cook for another 3 minutes. Transfer skillet to oven and roast for 25 minutes until chicken reaches 165°F internally.
3. Step 3: While chicken roasts, toss 1 lb diced carrots, 1 lb diced parsnips, and 1 chopped onion with 1 tbsp olive oil, salt, and pepper. Roast on a separate sheet for 25 minutes. Remove chicken from skillet, set aside, and pour off excess fat. Add 1/4 cup white wine to skillet, scraping up browned bits, and simmer for 2 minutes. Stir in 2 tbsp honey and 1/2 cup chicken stock, cooking until sauce thickens slightly. Slice chicken and serve with roasted vegetables and drizzled sauce.