Rosemary-Dijon Chicken Thighs with Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs marinated in rosemary and Dijon, roasted alongside carrots and parsnips for a comforting one-pan meal. This american-inspired sheet pan ready in about 35 minutes pairs bone-in, skin-on chicken thighs, medium peeled and chopped carrots, medium peeled and chopped parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, 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: 10 min Cook: 25 min Serves 2 American cuisine 410 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 1 lb chicken thighs dry with paper towels and season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1 tbsp chopped fresh rosemary.
  2. Step 2: Toss 2 medium chopped carrots and 2 medium chopped parsnips with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan.
  3. Step 3: Arrange seasoned chicken thighs skin-side up over the vegetables on the sheet pan.
  4. Step 4: Roast for 25 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with golden edges.
  5. Step 5: Let rest for 5 minutes before serving, drizzling pan juices over the top.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Rosemary-Dijon Chicken Thighs with Roasted Root Vegetables take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rosemary-Dijon Chicken Thighs with Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Rosemary-Dijon Chicken Thighs with Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rosemary-Dijon Chicken Thighs with Roasted Root Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rosemary-Dijon Chicken Thighs with Roasted Root Vegetables?

American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes