Rosemary-Glazed Sheet Pan Chicken with Carrots and Parsnips

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs roasted with earthy root vegetables and fresh rosemary until caramelized and fragrant. This american-inspired sheet pan (gluten-free) ready in about 43 minutes pairs pounds chicken thighs, tablespoons olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 28 min Serves 4 American cuisine 420 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. Pat 1.5 pounds chicken thighs dry with paper towels, then toss with 3 tablespoons olive oil, 2 tablespoons finely chopped fresh rosemary, 4 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Step 2: Spread 1 pound peeled carrots sliced into 1/2-inch coins and 1 pound peeled parsnips sliced into 1/2-inch coins evenly on a large rimmed baking sheet.
  3. Step 3: Arrange chicken thighs on top of vegetables, ensuring they're not crowded. Roast for 25-30 minutes until chicken reaches 165°F internally and vegetables are tender with golden edges.
  4. Step 4: Remove from oven, let rest for 5 minutes before serving to allow juices to redistribute.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Rosemary-Glazed Sheet Pan Chicken with Carrots and Parsnips take to make?

Total time is about 43 minutes (15 min prep + 28 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-Glazed Sheet Pan Chicken with Carrots and Parsnips?

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 pounds chicken thighs from drying out.

Can I substitute ingredients in Rosemary-Glazed Sheet Pan Chicken with Carrots and Parsnips?

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-Glazed Sheet Pan Chicken with Carrots and Parsnips for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Rosemary-Glazed Sheet Pan Chicken with Carrots and Parsnips gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes