One-Pan Roasted Chicken with Root Vegetables and Garlic-Thyme Jus

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Juicy roasted chicken thighs cooked alongside hearty root vegetables, finished with a fragrant garlic-thyme pan jus. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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

• 6 pieces bone-in, skin-on chicken thighs
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 4 medium, quartered red potatoes
• 3 tbsp olive oil
• 4 fresh thyme sprigs
• 6 cloves, smashed garlic cloves
• 2 tsp salt
• 1 tsp black pepper
• 1 cup chicken broth

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 medium carrots, 2 medium parsnips, and 4 quartered red potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Arrange the vegetables in a single layer on a rimmed baking sheet. Place 6 bone-in, skin-on chicken thighs skin-side up on top of the vegetables. Rub the chicken with the remaining 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Scatter 6 smashed garlic cloves and 4 fresh thyme sprigs around the pan.
3. Step 3: Roast for 35-40 minutes until the chicken skin is golden and crispy and a thermometer reads 165°F internal temperature. Remove chicken and vegetables to a serving platter.
4. Step 4: Place the pan with drippings over medium heat on the stove. Add 1 cup chicken broth and scrape the browned bits with a wooden spoon, simmering until the sauce reduces by half and thickens to a jus consistency, about 5 minutes. Pour the jus over the chicken and vegetables before serving.