Oven-Roasted Herb Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Juicy chicken thighs roasted alongside a medley of root vegetables, infused with fragrant herbs and garlic for a comforting one-pan dinner. This French-inspired chicken recipe, ready in about 55 minutes, pairs bone-in 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, skin on bone-in chicken thighs
• 3 large, peeled and cut into 2-inch chunks carrots
• 2 medium, peeled and cut into 2-inch chunks parsnips
• 1 large, cut into wedges red onion
• 6 whole, peeled garlic cloves
• 3 tbsp olive oil
• 2 tsp, chopped fresh rosemary
• 2 tsp, chopped fresh thyme
• 2 tsp salt
• 1 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 the oven to 425°F (220°C). In a large bowl, toss 3 large peeled and chunked carrots, 2 peeled parsnips cut into 2-inch pieces, 1 large red onion cut into wedges, and 6 whole peeled garlic cloves with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp chopped fresh rosemary, and 1 tsp chopped fresh thyme until evenly coated.
2. Step 2: Arrange the vegetable mixture in a single layer on a large rimmed baking sheet.
3. Step 3: Pat dry 6 bone-in chicken thighs with skin on, then rub them evenly with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp chopped fresh rosemary, and 1 tsp chopped fresh thyme.
4. Step 4: Nestle the chicken thighs skin-side up among the vegetables on the baking sheet, spacing them evenly.
5. Step 5: Roast in the preheated oven for 35-40 minutes, or until the chicken skin is golden and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
6. Step 6: Remove from the oven and let rest for 5 minutes before serving the chicken alongside the roasted root vegetables.