Oven-Roasted Herb Chicken Thighs with Root Vegetables

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

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.

Juicy chicken thighs roasted with rosemary and thyme alongside sweet potatoes and carrots for a comforting family dinner. This American-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 "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: 40 min Serves 4 American cuisine 450 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
2 cups sweet potatoes, peeled and cut into 1-inch chunks
2 cups carrots, peeled and cut into 1-inch pieces
3 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp lemon zest

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 2 cups peeled and chunked sweet potatoes and 2 cups peeled, chopped carrots with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tbsp chopped rosemary until coated.
Step 2: Spread vegetables evenly on a large baking sheet.
Step 3: In the same bowl, rub 6 bone-in, skin-on chicken thighs with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp chopped rosemary, 1 tbsp thyme leaves, 3 minced garlic cloves, and 1 tsp lemon zest.
Step 4: Nestle the chicken thighs skin side up among the vegetables on the baking sheet.
Step 5: Roast in the oven for 35-40 minutes until chicken skin is crispy and internal temperature reaches 165°F and vegetables are tender.
Step 6: Remove from oven and let rest for 5 minutes before serving.