One-Pan Chicken Thighs with Root Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Simple roasted chicken thighs and root vegetables seasoned with rosemary, perfect for stress-free meal prep during Whole30 resets. This Mediterranean-inspired Whole30 recipe, ready in about 50 minutes, pairs chicken thighs, sweet potatoes, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 35 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry; season with 1/4 tsp sea salt and 1/8 tsp black pepper. Cut sweet potatoes and parsnips into 1-inch cubes.
  2. Step 2: In a large bowl, toss vegetables with 1 tbsp olive oil, 1/2 tsp rosemary, 1/4 tsp sea salt, and 1/8 tsp black pepper until evenly coated. Spread in a single layer on a sheet pan.
  3. Step 3: Place chicken thighs on top of vegetables. Drizzle with remaining 1 tbsp olive oil and sprinkle with remaining 1/2 tsp rosemary. Roast for 30-35 minutes until chicken is cooked through (165°F/74°C internal) and vegetables are caramelized at the edges.

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